Roasted Potato and Red Pepper Salad Recipe
Ingredients
| 1 1/2 pounds small round red potatoes | ||
| Rosemary | 1 Tablespoon, minced | |
| Ground pepper | 1/4 Teaspoon | |
| 1/4 cup reduced-fat olive oil vinaigrette, divided | ||
| Olive oil-flavored vegetable cooking spray | ||
| 1/3 cup reduced-fat mayonnaise | ||
| Parmesan cheese | 2 Tablespoon, grated | |
| Roasted red peppers | 1 To taste, drained, rinsed | |
Directions
Cut potatoes into 1-inch cubes.
Combine potato, rosemary, and 1/4 teaspoon pepper in a large bowl.
Add 2 tablespoons vinaigrette; toss well.
Let stand 15 minutes.
Place potato mixture in a shallow roasting pan coated with cooking spray.
Bake at 400° for 40 to 45 minutes or until potato is tender.
Let cool slightly.
Combine remaining 2 tablespoons vinaigrette, mayonnaise, and cheese in a large bowl, stirring well.
Add roasted potato mixture and roasted pepper; toss lightly.
Combine potato, rosemary, and 1/4 teaspoon pepper in a large bowl.
Add 2 tablespoons vinaigrette; toss well.
Let stand 15 minutes.
Place potato mixture in a shallow roasting pan coated with cooking spray.
Bake at 400° for 40 to 45 minutes or until potato is tender.
Let cool slightly.
Combine remaining 2 tablespoons vinaigrette, mayonnaise, and cheese in a large bowl, stirring well.
Add roasted potato mixture and roasted pepper; toss lightly.
Chef
