The potatoes were crunchy and a surprisingly little amount of parmesan made this salad taste very rich. Of course, you could just serve these two things separately but I really enjoyed it as one dish.
Roasted Potato Salad with Parmesan-Herb Dressing
Taken from: Perry's Plate
- 2 Tbsp sherry vinegar or red wine vinegar
- 2 tsp Dijon mustard
- 1/4-1/3 cup extra virgin olive oil
- Sea salt and freshly ground black pepper
- 1 1/2 lbs new potatoes or small red potatoes, cut into 1-inch chunks
- 1 shallot, minced (I used 2 Tbsp of minced onion and 2 cloves of minced garlic)
- 1/3 finely grated Parmesan cheese
- 6 cups (about 10 ounces) mixed salad greens
- 2 tsp mixed dried (or 1/4 cup fresh) herbs such as oregano, basil, marjoram, parsley, thyme, and sage
- sliced tomatoes and cucumber for garnish (optional, I omitted)
- Preheat oven to 425 degrees F. Prepare a rimmed baking sheet with non-stick spray.
- Whisk together the vinegar, herbs (if using dried), and mustard in a small bowl. Slowly drizzle in the oil, whisking until fully combined and thickened. Season with a pinch or two of salt and pepper, to taste.
- Place the potatoes and shallot on the rimmed baking sheet. Drizzle with 3 T of the vinaigrette and use hands to toss the mixture, ensuring the potatoes are coated. Arrange them in a single layer on the baking sheet.
- Roast for 30-40 minutes, until the potatoes are lightly browned and tender when pierced with a fork. Stir every 10 minutes or so for even cooking. When they're finished, sprinkle with half of the cheese, toss to coat, and set aside.
- Just before serving, combine the greens, potatoes, remaining cheese, and remaining vinaigrette in a large bowl. If you're using fresh herbs, now is the time to add them. Toss to mix. Season with additional salt and pepper to taste. Garnish with tomatoes.