Roasted Rosemary Potato Salad

I have a few recipes that I posted in the past on another blog and have wanted to repost here. I just had to post this one for you now - it's a great option for a Memorial Day picnic and it happens to go with TidyMom's Salad Social!

Roasted Rosemary Potato Salad

slightly adapted from a Weight Watcher's recipe

1 1/2 lbs red potatoes, scrubbed and cut into 1-in. pieces
2 1/2 teaspoons extra virgin olive oil
1 1/2 teaspoons chopped fresh rosemary
1 medium red bell pepper, chopped {can use green or yellow pepper too}
1 medium onion, chopped {I use this onion shortcut}
1/4 cup mayonnaise
2 teaspoons white balsamic vinegar {can use regular balsamic}
1 teaspoon Dijon mustard
1/4 teaspoon sea salt
1/8 teaspoon fresh-ground black pepper

Preheat oven to 450 degrees F. Spray large baking sheet with nonstick spray.

Place potatoes on baking sheet; add 2 teaspoons oil and the rosemary. Toss to coat. Arrange potatoes in single layer and roast until bottoms are deep golden and crisp, about 15 minutes.

Meanwhile, toss bell pepper, onion, and remaining 1/2 teaspoon oil together in medium bowl. Add to baking sheet and bake, turning occasionally, until potatoes are crisp and pepper and onion are tender, 15-20 minutes longer. Let cool 20 minutes.

Whisk mayonnaise, vinegar, mustard, salt, and pepper together in a large bowl. Add the potato mixture and toss to coat.

My friend Kim made her own version of this recipe - you can check that one out at Homesteader's Heart.

This post is linked to:

 ~ The Salad Social at TidyMom

 ~ Tempt My Tummy Tuesday at Blessed With Grace
 ~ Tasty Tuesday at Balancing Beauty and Bedlam
 ~ Chic & Crafty Party at The Frugal Girls

Come join The Salad Social at TidyMom sponsored by The International Olive Council’s Add Some Life!

 

What is your favorite salad recipe?

Have a terrific day friends!

Don't miss out on a recipe - subscribe here to stop and smell the chocolates with me all the time!

 

Marinated Vegetable Salad

Yummy recipes always work for me! This recipe is such a good one for summer - goes great with barbecued meat and nice for a potluck too. All the bright colors of the vegetables make it a pretty salad to serve. People always ask me for this recipe. I found it somewhere on the internet a few years ago.

Marinated Vegetable Salad

DRESSING
2 cups sugar
1 cup cider vinegar
1 tablespoon salt
1 tablespoon dry mustard
1 cup vegetable oil
1 teaspoon celery seed
1/2 teaspoon Italian seasoning

SALAD
1 large head cauliflower, cut into florets
1 large bunch broccoli, cut into florets
4 carrots, thinly sliced
2 cups sliced celery
1/2 cup sliced radishes (sorry - I skip these!)
2 green onions, thinly sliced
1/2 medium green pepper, sliced
1 can (6 oz) black olives, sliced (I skip these too)
1 pint cherry tomatoes, halved (I prefer to use grape tomatoes)

Boil sugar, vinegar, salt, and dry mustard for 1 minute (You need to use a large saucepan or this will boil over onto your stovetop which I may know from experience). Cool; stir in remaining dressing ingredients. Chill.

Toss salad ingredients with cold dressing; cover and chill several hours. Makes 16-20 servings.
~~~~~~~~~~~~
It's so yummy - kind of like pickled vegetables. I hope you try it out!

To see what's working for everybody else today, stop by We Are THAT Family!

I'm linking this up for Tasty Tuesday at Balancing Beauty and Bedlam! Link up your yummy food posts and go see all the good recipes there!

I'm adding this to The Salad Social at TidyMom. Come join The Salad Social at TidyMom sponsored by The International Olive Council’s Add Some Life!