Are you looking for a new way to jazz up your roasted red potato recipe? If you want something a little different, try this recipe. The balsamic vinegar adds a nice kick without being overwhelming. This delicious side salad is perfect for any season; a summer picnic or as a side for that hearty winter meal. It can be served warm or at room temperature, making it even more versatile!
I love how the potatoes absorb the delicious balsamic flavor and how the parsley adds a nice hint of freshness at the end.
1 lb red bliss potatoes, cubed
2 tablespoon balsamic vinegar
2 teaspoons Dijon Mustard (optional)
1 ½ tablespoons olive oil
1 garlic clove, very finely chopped ( or ½ teaspoon minced garlic or ⅛ teaspoon garlic powder)
salt and pepper
2 stalks green onion (scallion), chopped
1 cup chopped celery
½ cup marinated roasted red peppers, thinly sliced and cut into small pieces
Fresh parsley, chopped
Preheat Oven to 400 degrees F
To make the vinaigrette: In a small; bowl, combine balsamic vinegar, olive oil, garlic, salt, pepper and Dijon mustard if you want it to have an extra kick. Dijon will give the salad a much stronger, a bit bitter and more vinegar-y taste.
Pour half of the dressing in a bowl with the cubed potatoes and toss to coat. Let sit for a few minutes to allow the vinaigrette to soak into the potatoes.
Transfer potatoes to a baking dish coated with nonstick cooking. Cook for about 35-40 minutes; until they soften and slightly brown.
When finished remove from oven and let cool slightly. Add in celery, red peppers, scallion and the rest of the vinaigrette. Toss to coat. Top with parsley and serve warm or at room temperature.