Cooks' Roasted Potato Salad

* 3 lbs. small-medium
red potatoes

* 1-2 tsp. extra-virgin olive oil

Location Info


Chutney Indian Bistro

2321 Palmer Drive
Moundsview, MN 55112

Category: Restaurant > Bistro

Region: Moundsview

* coarse sea or kosher salt

* 1 lb. feta cheese

* 2-3 tbsp. small capers

* 1/2 lb. cured olives, pitted

* 1/2 lb. roasted red bell peppers

* 1 bunch fresh basil

* 1 bunch Italian parsley

* 2-3 cloves garlic

* 1/3 cup red wine vinegar

* 2/3 cup extra-virgin olive oil

* pinch of red pepper flakes

* coarse sea or kosher salt
to taste

Preheat oven to 375. Scrub potatoes and parboil in a large pot of salted boiling water. Drain, cool, and cut into quarters. Toss with 1-2 tsp. extra-virgin olive oil and coarse salt. Spread potatoes evenly on a sided sheet or roasting pan, and roast in preheated (375) oven for 20 minutes or until golden brown. Turn potatoes at least once during the roasting to ensure even browning.

While the potatoes are roasting, crumble the feta cheese and set aside. Pit the olives with a pitter, or by flattening with the broad side of a chef's knife. Cut olives in two and set aside. Dice the roasted peppers into small pieces and set aside.

To make the basil-parsley vinaigrette, remove the leaves from the herb stems (save stems for use in stock, or discard) and mince finely. Place red wine vinegar in bowl, and slowly whisk in the extra-virgin olive oil. Add minced herbs and garlic, and pinch of red pepper flakes.

Place warm roasted potatoes in a large bowl, and toss with the crumbled cheese, capers, olives, and diced peppers. (If done while the potatoes are still warm, the salad will be more flavorful.) Toss with vinaigrette, taste for seasoning, and adjust. It may not be necessary to add salt depending on the saltiness of the feta and the olives. (This salad can be made several hours or a day in advance. Serve at room, or outside temperature.) Serves 6-8.

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