Roasted Potato Salad
Serves 4-6. Preparation time 15, using roasted potatoes. Best made while potatoes are warm and remain at room temperature rather than refrigerate..
20 small red skin potatoes, cut in half
2 tablespoons fresh rosemary, chopped
1 tablespoon kosher salt
3 tablespoons olive oil
cup chopped arugula, water cress or radicchio
½ cup green onion, thinly sliced
2/3 cup olive oil
1/3 cup red wine vinegar,
1 teaspoon Dijon mustard
Freshly ground pepper
Roast potatoes when oven is being used for roasting. Scrub small potatoes and cut in half or into bite size pieces. Dry potatoes, coat lightly in olive oil, place in a single layer in a flat pan and roast at 400 degrees until toastie on outside and soft inside. Remove from oven; allow to cool. Combine oil, vinegar, mustard. Sprinkle potatoes with pepper, pour oil dressing over all and toss with chopped lettuce and green onions.