Roasted-potato salad - country living

24 servings

Ingredients

Quantity Ingredient
3 pounds Red potatoes, cut into 1-inch pieces
½ cup Olive oil
3 Cloves garlic, chopped
½ pounds Snow-pea pods, stem ends and strings removed
1 pint Basket or container cherry tomatoes
¼ cup Red-wine vinegar
1 teaspoon Dried rosemary, crumbled
½ teaspoon Salt
¼ teaspoon Cracked black pepper

Directions

1. Heat oven to 400'F. In large bowl, combine potatoes, 2 T oil, and the garlic. Place potato mixture in a single layer on 2 jelly-roll pans. Bake or roast potatoes 20 to 25 minutes or until golden and tender.

2. In 2-quart saucepan, beat 1½ inches water to boiling. Add pea pods and cook 1 ½ to 2 minutes or until tender-crisp. Drain pea pods well in strainer and rinse with cold water to cool.

3. In large bowl, gently combine roasted-potato mixture, tomatoes, remaining 6 T oil, the vinegar, rosemary, salt, and pepper; toss gently to combine. Place pea pods on top of potato-salad mixture; cover and refrigerate until ready to serve.

4. Just before serving, toss pea pods into salad.

Country Living/June/90 Scanned & fixed by DP & GG

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