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recipe_535

Rosemary Roasted Potato Salad

Prep Time:
15 minutes + cooling time

Cook Time:
30 minutes

Servings:
8 servings

Prep Time:
15 minutes + cooling time

Cook Time:
30 minutes

Servings:
8 servings

INGREDIENTS

  • 2 lbs (908 g) red potatoes, diced into small chunks
  • 1 red onion, thinly sliced
  • 1 1/2 Tbsp. (22 mL) minced rosemary
  • 1/4 C. (50 mL) Crisco® Pure Vegetable Oil
  • 1 tsp. (5 mL) salt
  • 1/2 tsp. (2 mL) pepper
  • 1/2 C. (125 mL) mayonnaise
  • 1/2 C. (125 mL) grated Parmesan cheese

DIRECTIONS

  1. Heat oven to 400°F (200°C). Spray a baking sheet with non-stick cooking spray.
  2. In a large bowl, toss potatoes, onion and rosemary. Add oil, salt and pepper. Toss well to coat. Spread evenly on prepared baking sheet.
  3. Bake for 20 to 30 minutes or until lightly browned and fork tender. Remove from oven and cool.
  4. Spoon potato mixture into large serving bowl. Add remaining ingredients and stir to combine. Season with salt and pepper, if needed. Serve warm or chilled.