Roasted Potato Salad

This is a pretty healthy dish and can act as a great side to a lot of different main courses.


  • 1 ½ lb small red potatoes
  • 4 tbsp olive oil
  • 3 green onions, chopped
  • ½ tbsp minced garlic
  • ¼ cup chopped parsley
  • 1 ½ tbsp red wine vinegar
  • 1 tbsp honey
  • ½ tbsp brown sugar
  • 1 ½ tbsp Dijon mustard
  • 2 hard boiled eggs
  • ¼ cup bacon bits
  • Salt and Pepper to taste

Serves: 4-6

  1. Preheat oven to 400 degrees.
  2. Half or quarter the potatoes. Mix with one tbsp olive oil, salt, pepper and garlic. Roast in oven until the tops are browned—about 20 minutes. Than flip the potatoes over and roast until the tops are browned again.
  3. Mix together 3 tbsp olive oil, green onions, parsley, vinegar, honey, brown sugar and the mustard.
  4. Place potatoes into a bowl and crumble hard boiled eggs over the top with the bacon bits.
  5. Spoon herb dressing over the top and serve.

November 1, 2012. Tags: , , , . Side Starches.

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