Wednesday, April 13, 2016

Rosemary Potato Salad


Another way to make rosemary a delicious and nutritious part of your meal!



You’ll Need
  • 2 pounds (about 4 potatoes) small red potatoes (leave skin on), cubed
  • 2 celery stalks, chopped
  • 1 medium red onion, chopped
  • 3 garlic cloves, chopped
  • 6 tablespoons olive oil
  • ¼ teaspoon salt
  • ½ teaspoon celery salt
  • ½ teaspoon pepper
  • 2 tablespoons fresh rosemary
  • 2 tablespoons balsamic vinegar
  • Fresh parsley to garnish

Directions
  • In a roasting pan place 3 tablespoons olive oil, onions, garlic and potatoes. Toss until potatoes are well coated with oil. Roast uncovered for 30 minutes or until potatoes are cooked (tender).
  • While potatoes are roasting, in a large size bowl (big enough to hold the potatoes), mix the balsamic vinegar, remaining olive oil, salt, celery salt, pepper, rosemary and chopped celery.
  • When potatoes are done roasting let cool approximately 10 minutes and then slowly add to balsamic vinegar mixture. Mix until all potatoes are well coated. Garnish with parsley.

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