Roasted Rosemary Idaho® Potato & Apple Salad
Courtesy of Idaho Potato Commission 12 Servings • 20 Min. Prep Time • 45 Min. Cook Time • 1 Hr. Chill Time| Ingredients |
|---|
| 3 lb. Idaho® Russet potatoes, peeled and diced |
| 1/3 c. olive oil |
| 1/4 c. fresh rosemary, chopped |
| kosher salt to taste |
| fresh cracked black pepper to taste |
| 4 Golden/Red Delicious apples |
| 1/3 c. fresh squeezed lemon juice or cider vinegar |
| 1/4 c. Dijon-style mustard (optional) |
| 8 oz. walnuts, toasted and chopped |
Directions:
1. In a large bowl toss potatoes with olive oil, rosemary, salt and pepper; place on sheetpan and roast in 350°F convection oven 30-45 min. or until golden brown. Remove from heat and cool. Cover and chill.
2. Wash, core and dice apples. Toss with potatoes in large bowl.
3. In small bowl whisk together lemon juice or vinegar and mustard until smooth and pour over potato-apple mixture and toss to coat well. Cover and chill.
4. Before serving, stir in walnuts and mix well. Adjust seasonings with salt and pepper.
5. Serve as a composed salad or platter salad (optional: serve on a bed of baby spinach).
* Recipe courtesy of Tim Mahon, Chef Manager, Compass, Eurest.
