Roasted Potato Salad Monday, May 13, 2013


1 lb to 1½ lb small red potatoes
2 sweet potatoes
Olive oil baking spray
5 or 6 green onions or a medium sweet onion, chopped
¼ cup olive oil
¼ cup white balsamic vinegar
¼ cup sweet pickle relish
¼ cup dill pickle relish


Preheat oven to 425 deg. Cut red potatoes into chunks of about equal size. Peel sweet potatoes and cut into chunks about the size of the red potatoes. Spray a large baking sheet with sides with cooking oil spray. Scatter potatoes in a single layer and spray again with oil. Sprinkle lightly with salt and pepper. Roast about 25 minutes turning half way through is necessary for even browning. Allow to cool. Sprinkle onions over potatoes. Mix remaining ingredients to make a dressing. Drizzle over potatoes and toss to coat completely. Serve warm.


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