roasted potato salad with balsamic dressing

Ingredients

• Servings: 8
• 10 red potatoes, scrubbed and dried with paper towels
• 3 tablespoons canola oil
• 1 tablespoon dried thyme
• 1 tablespoon chili powder
• 1 tablespoon kosher salt
• 1 tablespoon cracked black pepper
• 1 bunch green onions, sliced
• 3/4 cup roasted red peppers, drained and diced
• 1/2 cup kalamata olives, pitted and sliced
• 1 (10 ounce) can artichoke hearts, drained and chopped
• 1/4 cup chopped fresh parsley
• 1/2 cup crumbled gorgonzola cheese
• 1/4 cup balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 1 tablespoon dijon mustard
• 1 teaspoon minced garlic
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• salt and pepper to taste

Recipe

Preparation Time: 45 mins Cook Time: 45 mins Ready Time: 6 hrs


• preheat oven to 450 degrees f (230 degrees c).
• cut the potatoes into 3/4-inch chunks, and place into a bowl. drizzle with canola oil, and spread out a baking sheet. turn potatoes so skin sides are down. sprinkle the potatoes with thyme, chili powder, kosher salt, and pepper.
• bake in the preheated oven until the potatoes are golden brown, about 45 minutes. remove and allow to cool.
• in a large salad bowl, lightly toss the cooled potatoes, green onions, roasted red peppers, olives, artichoke hearts, parsley, and gorgonzola cheese until thoroughly combined.
• place the balsamic vinegar, olive oil, dijon mustard, garlic, oregano, and basil into a blender, and pulse a few times until the dressing is thickened and creamy. season to taste with salt and pepper, pour over the potato salad, and toss lightly. chill for 4 hours before serving.