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Roasted Warm Potato "salad"

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“But really, don't this of this as a salad...this recipe is a fabulous side dish! I like to eat it immediately, but it would be delicious at room temperature or cold. I didn't have new potatoes on hand so I used peeled regular potatoes cut into chunks and it came out great. From the cookbook "potatoes" by Annie Nichols.”

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Put potatoes in a roasting pan, add 2 tablespoons of the olive oil, sprinkle with sea salt and toss well to coat.
  3. Bake 25-30 minutes or until tender, turning the potatoes from time to time.
  4. Meanwhile, put all of the remaining ingredients in a large bowl, mix well, and season with salt and pepper (you can do this step ahead of time).
  5. Remove potatoes from the oven, smash each potato slightly with a fork, and cut in half.
  6. Toss the warm potatoes in the bowl of dressing and mix well.
  7. Serve either warm or cold.

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