Confetti Roasted Potato Salad

Oven roasted potatoes, green beans, and red bell pepper in an olive oil, white wine vinegar, garlic, sugar, Dijon mustard, and dried basil vinaigrette. Confetti roasted potato salad is seasoned with salt and pepper and topped with grated Romano cheese.

Ingredients -

2 pounds Russet Potatoes, cut into 1/2-inch pieces
1 cup Green Beans, snipped into pieces
1 Red Bell Pepper, cut into slices
Olive Oil, for the pan and to drizzle on the potatoes, about 1/4 cup
Salt and Pepper

Vinaigrette:
1/2 cup Olive Oil
1/4 cup White Wine Vinegar
2 Garlic cloves minced
1 1/2 tablespoons Granulated Sugar
2 tablespoons Dijon Mustard
1 tablespoon Dried Basil, crushed or 2 tablespoons chopped Fresh Basil
2 or 3 tablespoons of Grated Romano Cheese

Preparation:

1. Preheat oven to 375 F.

2. Spray a baking sheet with cooking spray.

3. Place the potatoes on baking sheet, drizzle with olive oil.

4. Salt and pepper to taste.

5. Bake 20-25 minutes.

6. Add green beans and red peppers. Continue baking until vegetables start to soften.

7. Remove to a serving bowl.

8. Make vinaigrette by blending ½ cup olive oil, vinegar, garlic, sugar, mustard, and basil together.

9. Toss the potatoes in the vinaigrette and sprinkle cheese.

10. Serve chilled.

Variations and Recipe Ideas:

Cooking Tip

Russet Potatoes

Russett potatoes are your everyday baking potatoes. Idaho, Yukon Gold or any other large baking potato will substitute just fine.