Bill Rini: Roasted Potato Salad Tossed in Thyme Vinaigrette 9/3/12

3:42 PM, Sep 7, 2012   |    comments
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Roasted Potato Salad tossed in a Thyme Vinaigrette                                                        Serves 4


                1# of redskin potatoes

                8oz of fresh Spinach

                ½ c diced Roasted Red Peppers

                1/2c cooked Bacon Bits

                1 small red onion cut into strips

                1 cup Olive oil

                1/4c Red wine Vinegar

                1 clove of garlic(minced)

                1 T Chopped Thyme

                Salt and Pepper

Cut potatoes into ½ in pieces. Season with salt and pepper and ¼ c olive oil. Roast on sheet pan in 350' oven for 20 min or until done. Cool til room temp and add Bacon, Spinach, Onion, and Peppers.

To make dressing

                Place garlic, Thyme, salt and pepper and Vinegar in a bowl and whisk in remaining olive oil. Toss with salad and serve room temperature.



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