Dill Roasted Potato Salad - KTVN Channel 2 - Reno Tahoe News Weather, Video -

Dill Roasted Potato Salad

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Dressing:

¼ cup          Extra Virgin Olive Oil

3 tbls          Italian parsley, finely chopped

3 tbls          Fresh dill, finely chopped

1 tbls          Shallots, finely chopped

1 tbls          White wine vinegar

1 tbls          Whole grain mustard

1 tsp                     Kosher salt

½ tsp          Granulated sugar

¼ tsp          Freshly ground black pepper

2 lb             Small new red potatoes, cut into quarters

2 tbls          Olive oil

Pre-Heat the oven to 400F.

In a medium bowl mix the potatoes with a little olive oil. Place them on a baking sheet and roast for 45 minutes, or until golden brown and tender.

In a small bowl mix the rest of the ingredients together, add the extra virgin olive oil at the end slowly whisking to combine.

Once the potatoes are done, remove them from the oven, place them in a large bowl and toss with the dressing while they are still warm. You can serve this dish warm or cold. Enjoy!


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