2-1/2 lb. Idaho® red potatoes 2-1/2 oz. canola oil 1/4 tsp. kosher salt 1/2 tsp. freshly ground black pepper 7 oz. Roasted Idaho® Potato Salad Dressing (see below) 2 oz. red onions, sautéed in balsamic vinegar 2-1/4 oz. bacon, cooked, julienned 1 oz. fresh parsley, fresh, chopped
Roasted Idaho® Potato Salad Dressing 1/8 c. brown sugar 3 Tbsp. balsamic vinegar, white 3 Tbsp. Dijon mustard, country-style 1-1/4 c. mayonnaise 1 tsp. freshly ground black pepper
What to do:
1. Cut potatoes into wedges, then toss potatoes with canola oil, kosher salt and fresh ground black pepper. 2. Roast potatoes in oven preheated to 385°F with low fan for 20-30 min., until golden brown in color. Place on cooling rack and allow potatoes to cool before mixing with other ingredients. 3. Place roasted potato salad dressing into a separate bowl. Fold in balsamic vinegar and onions, julienned bacon and chopped parsley until fully incorporated. Add potatoes and gently toss to thoroughly mix without breaking potatoes apart.
Roasted Idaho® Potato Salad Dressing Combine brown sugar and white balsamic vinegar. Mix in remaining ingredients and whisk until completely blended. Reserve, refrigerated.
* Recipe courtesy of Ric Scicchitano, Senior Vice President of Food and Beverage, Corner Bakery Café, Dallas.
