Shelly's Recipe

ROASTED POTATO SALAD II

Category: Potato Salads

Salad
11/2 lbs russet potatoes, unpeeled, scrubbed and cut into 1/2-inch dice
2 tbsp olive oil
1/2 yellow bell pepper, diced
1/2 red bell pepper, diced
1/4 chopped fresh parsley or chives, diced

Dressing
¹⁄3 cup balsamic vinegar
1/2 shallot, chopped
1 clove garlic, chopped
1/4 tsp salt
¹⁄8 tsp black pepper
1 cup olive oil

Preheat grill to medium high. Toss potatoes with oil in a baking pan. Place pan on grill grate and close grill lid. Roast potatoes until tender and brown, turning occasionally, about 40 minutes. (Alternately, potatoes may be roasted in the oven at 450 for 15 to 20 minutes, or until brown.)

While potatoes are roasting, place vinegar, shallot, garlic, salt and black pepper in blender container. Whip at low speed for 10 seconds. With blender motor running, slowly drizzle oil into dressing mixture. Turn blender off. Set dressing aside.

Remove potatoes from grill and cool for 10 minutes. Toss cooled potatoes with peppers and parsley or chives. Gently fold in dressing. Serves 4.