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Roasted Potato Salad

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Course Salad, Side Dish

Ingredients
  

  • 1 1/2 lb two-bite potatoes or Yukon
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 1/2 teaspoon salt
  • 1 teaspoon dried parsley
  • 1 pinch dried marjoram
  • 1/2 red onion cut in half and thinly sliced
  • 2 tablespoons chopped fresh chive
  • 1/2 batch DF Parmesan sub or 1/4 cup grated Parmesan
  • 2 tablespoons olive oil
  • 1 teaspoon red wine vinegar

Instructions
 

  • Preheat the oven to 450 degrees.
  • Cut the “two bite” potatoes in half, or cut the Yukon into 1 1/2 – 2″ pieces.
  • Spread potatoes on a sheet pan. Mix together the salt, garlic powder, onion powder, parsley, and marjoram. Sprinkle the mixed seasonings over the potatoes, and stir. Drizzle a bit of olive oil over the potatoes (a tablespoon or two), and toss to coat. Spread potatoes back out. Bake at 450 degrees for 30 minutes, stirring every ten. Remove potatoes from the pan, and put them into a medium-sized bowl.
  • While the potatoes are cooking, put the sliced red onions in a container; liberally sprinkle them with salt, and cover with water. Let the red onions soak in the salt water for 5-10 minutes, then rinse. This helps take the sharp bite out of the onion so it does not over power the rest of the dish. Dry with a towel to prevent excess moisture in the potato salad.
  • Mix the potatoes, onions, chives, Parmesan (or sub), and vinegar in with the potatoes. Add salt to taste if needed.
Keyword potatoes