Shelly's Recipe

OVEN-ROASTED NEW POTATO AND ARTICHOKE SALAD

Category: Potato Salads

6 large new potatoes, scrubbed, cut into eighths
4 tbsp olive oil
1 tbsp kosher salt and balsamic vinegar
2 tbsp fresh lemon juice
1 tbsp Dijon mustard
1 tbsp chopped fresh rosemary
1/2 tsp salt or to taste
Freshly ground pepper to taste
1 (6 oz.) jar marinated artichoke hearts drained, cut in half
1 cup cherry tomatoes, halved
1/2 onion, thinly sliced
3 green onions, chopped
4 strips bacon, cooked crisp, drained, crumbled
1/2 cup shaved Parmesan cheese

Heat oven to 400. Toss together potatoes, 3 tbsp of the oil and kosher salt in baking pan. Bake, turning occasionally, until potatoes are tender, about 45 minutes. Place potatoes in bowl; toss with vinegar. Set aside to cool. Stir together remaining tbsp oil, lemon juice, mustard, rosemary, salt and pepper in small bowl; set aside.
Add artichokes, tomatoes, red and green onions to potatoes; mix gently. Add dressing; toss to coat. Top with bacon and Parmesan just before serving.