Shelly's Recipe

ROASTED POTATO SALAD

Category: Potato Salads

10 cups coarsely chopped red potatoes (about 3 1/2 lbs)
1 medium yellow onion, coarsely chopped
2 cloves garlic, minced
1 tsp crushed dried rosemary leaves
1/4 cup olive oil
2 tbsp red-wine vinegar
1 tbsp Dijon-style mustard
1 tbsp chopped fresh parsley
1/2 tsp salt
1/4 tsp ground black pepper
6 oz cubed mild provolone cheese

Preheat oven to 400. On a 15-x-10-inch jellyroll pan, combine potatoes, onion, garlic, and rosemary. Drizzle with oil, tossing gently to coat. Arrange potato mixture in a single layer. Bake for 45 to 50 minutes, or until potatoes are tender; stirring occasionally. Transfer to a large bowl.

In a small bowl, combine vinegar, mustard, parsley, salt, and pepper. Pour over potatoes, tossing gently to coat. Stir in cheese. Serve immediately, or cover and chill until serving time. Serves 10