| Cook Time: 25 min | Prep Time: 20 min | | Yield: 6 servings | |
Ingredients:
1 lb. medium potatoes
1/2 med. peeled red onion
2 total Red and/or green peppers, roasted, peeled, seeded
1/2 bunch chopped parsley
2 tbs chopped chives
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tbs whole grain mustard
2 tbs honey
to taste Kosher salt
to taste fresh ground black pepper
Instructions:
1) Wash & quarter potatoes.
2) Slice onions & peppers 3/4" thick.
3) Toss potatoes & onions in olive oil until lightly coated.
4) Season with salt & pepper
5) In a medium baking pan, roast potatoes and onions for 25 minutes in a 350 degree oven.
6) Fold peppers into the potato & onion mixture.
7) Make Vinaigrette by combining mustard, herbs, balsamic vinegar & honey, slowly whisk in olive oil until well blended.
8) Toss Vinaigrette with pepper, potato & onion mixture.
Can be served hot or at room temperature.
Notes:
An exciting alternative for mashed potatoes, this recipe is a crowd pleaser and goes well with beef, chicken & seafood.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
