As a side dish for the Oven Roasted Spice-Rubbed Chicken we served this yummy Roasted Red Potato Salad. With a combination of cider vinegar, a touch of Dijon mustard and fresh rosemary, the salad was the perfect addition to the zesty chicken.
This is a also great salad to take to a pitch-in or potluck dinner. Since it contains no mayonnaise, it can easily be set out for a picnic without the need for refrigeration. The salad can also be served slightly warm or can be chilled and served cold. We tried the salad both warm and cold and I think I preferred the warm version a bit more, while the kids preferred it cold. The salad had a nice vinegar taste that reminded me of a classic German Potato Salad. Either way the flavors were crisp, bold and delicious.
1 1/2 lbs Red Potatoes, scrubbed and cut into bite sized cubes
1 TB Fresh Rosemary, chopped
2 TB Olive Oil
1 1/2 TB Apple cider Vinegar
4 tsp Dijon or Spicy Brown Mustard
2 - 3 TB Chopped Green Olives
1 TB Capers, rinsed and drained (optional)
Preheat oven to 400.
In a large bowl, toss the cubed potatoes with the olive oil and rosemary, mixing well to evenly coat.
Line a baking sheet with non-stick foil and spread the potatoes onto the baking sheet in a single layer.
Bake the potatoes for 20 - 30 minutes, stirring once, until potatoes are just beginning to brown on the edges and are almost fork-tender. Do not overcook or the potatoes will crumble.
Allow the potatoes to cool slightly, about 15 minutes. Mix the remaining ingredients in a large serving bowl, stirring to combine, then add the cooled potatoes and stir to coat the potatoes with the vinegar dressing. The salad can be served immediately for a slightly warm salad or can be chilled and served cold. Enjoy!!