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Red-Skinned Potato Salad
Grainy Mustard Vinaigrette
Preheat oven to 400º F. Toss potatoes with olive oil, herbs, garlic, salt, and pepper; mix well to coat thoroughly. Spread coated potatoes on a baking sheet and place in preheated oven until they are tender when pierced with the tip of a small knife, approximately 30 to 35 minutes.
Remove potatoes from the oven and toss with remaining salad ingredients and dressing while potatoes are still warm. Taste and adjust the seasoning. Serve warm, room temperature, or cold.
* Roasting Peppers: Char peppers over a gas flame on the stove, under the broiler, or using a stove top smoker, turning to ensure the skin blisters evenly. Place blistered peppers in a covered container or in a bowl covered with plastic wrap and cool. When cool enough to handle, peel off the dark skins and remove the seeds.
Yield: 4 servings