f4ba68c1cbedb0122ea82653afbd56f3b53077b88b4c4a5f31 Uncomplicated Healthy Living: Roasted Potato Salad http://www.freesearchenginesubmission.infoher-libido.com

Monday, October 26, 2015

Roasted Potato Salad

The salad recipe I promised.  This is the other item I took with me when we did our volunteer work this weekend and it is another recipe that works well for gatherings.  It can be made ahead of time or eaten right out of the oven, your choice.  It is simple to make and you don't have to worry about refrigeration when carrying it with you to another location.  Keeping the skins on the potatoes gives you the maximum nutrition they have.  You also have the immune boosting power of onion and the vitamins contained in flat leaf parsley.  The first photo does not show the flat leaf parsley because you don't add it till the last minute.  This is a recipe to keep around for winter or summer, so pin it to one of your boards.

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Roasted Potato Salad

4 medium sized russet potatoes
1 large sweet onion
olive oil or melted coconut oil (your choice, you can also use safflower)
1/4 cup white wine vinegar
1/4 olive oil
1 tbsp. fresh squeezed lemon juice
1 tbsp. dijon mustard
2 tbsp. fresh minced tarragon (if using dried use 1 tsp.)
1 tsp. salt
1/2 tsp. pepper
1 cup fresh flat leaf parsley leaves

Scrub, dry and cut potatoes into 1/2" cubes.  Peel and slice the onion in half vertically.  Then slice the halves vertically into 1/4" slices.  Toss the potatoes with just enough oil to coat.  Place in a single layer on a sheet pan.  Using the low rack of your oven roast the potatoes in a preheated oven at 425 degrees for 20 minutes.

While the potatoes are in the oven, combine the vinegar, oil, juice, mustard, tarragon, salt and pepper in a small bowl.  Whisk to combine.

Remove potatoes from oven and turn the potatoes using a spatula, tossing them around somewhat.  Coat the onion with oil the same as the potatoes and add them to the sheet pan.  Return the pan to the low rack of your oven for another 20 to 30 minutes or until potatoes are golden brown and onion is cooked.  Remove from oven and using a fork or potato masher break up some of the potatoes.  Don't completely mash them.  Place them in a bowl and add 1/2 of the dressing, tossing to coat all the potatoes.

From this point it is up to you how to proceed.  If you are serving it hot, add the rest of the dressing and the parsley, toss to coat and distribute the parsley.  Now it is ready to serve.  You can leave it and serve it at room temp., adding the rest of the dressing and parsley just before serving.  You can also allow the potatoes to cool and place them in the refrigerator.  When ready to serve add the rest of the dressing and parsley, toss to coat and serve it cold.   

Serve it as you wish.  Below is another photo showing it on a persons plate, so you can see it with the parsley added.  Have a good week and have fun in the kitchen everyone!

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1 comment:

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