Vinaigre
Naylor Faulkner
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Roasted Potato Salad

"To make a good salad is to be a brilliant diplomat - the problem is entirely the same in both cases. To know how much oil to mix in with one's vinegar."
- Oscar Wilde

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Friday, November 10, 2006

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Roasted Potato Salad

4 pounds potatoes, peeled and cut into 3/4-inch chunks
1/4 cup olive oil
6 cloves garlic, minced
1 tablespoon fresh rosemary leaves, chopped, or 1 teaspoon dried
1 tablespoon fresh thyme leaves, chopped, or 1 teaspoon dried
1 tablespoon fresh basil leaves, chopped, or 1 teaspoon dried
Salt
Freshly ground black pepper
1 green bell pepper, diced
1 red bell pepper, diced
1 bunch scallions, sliced
2 large tomatoes, cut into 1/2-inch pieces
4 hard-boiled eggs, diced
6 bacon strips, cooked until crisp and crumbled
1 1/2 cups mayonnaise
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper

Place the potatoes in a large bowl. In a small bowl, whisk together the olive oil, garlic, rosemary, thyme, and basil. Pour this mixture over the potatoes. Toss the potatoes to coat them well with the oil mixture, add salt and pepper to taste and toss again. Place the potatoes in two greased 13- x 9- x 2-inch baking pans. Bake at 400 degrees F. for 35 to 45 minutes or until tender. Cool.
Transfer the roasted potatoes to a large bowl. Add the peppers, scallions, tomatoes, eggs and bacon. Toss gently to combine.
In a small bowl combine the mayonnaise, vinegar, lemon juice, salt and pepper and mix well. Pour the dressing over the salad stir gently to combine. Cover and refrigerate for at least 1 hour. Makes 12 generous servings
Inspiration for this recipe came from chefmike’s world

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