Chef Tom Fraker
Oven Roasted Potato Salad with Jalapeno Vinaigrette
Category
Salad
Servings
6 servings
Prep Time
40 minutes
Cook Time
20-30 minutes
Author:
Chef Tom Fraker
Ingredients
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3 pounds Baby Dutch Yellow® Potatoes, roasted and cut into bite-size wedges
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Olive Oil
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Melissa's Spice Grinders, use Garlic Herb Sea Salt to taste
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3 Jalapeno Chiles, use Green Jalapeno, seeded, deveined, and coarsely chopped
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2 cups Cilantro, chopped
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1 1/2 Shallots, chopped
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2 cloves Organic Garlic, roasted and chopped
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1/4 cup Extra Virgin Olive Oil
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3 tablespoons Cider vinegar
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1/2 cup Cotija Cheese
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Cilantro, finely minced to your taste
Directions
Preheat oven to 350°F. Wash and slice the potatoes in half lengthwise.
Place the potatoes on a sheet pan, brush with olive oil and sprinkle with the garlic and herb seasoning.
Place in the oven and roast until fork tender.
They are done when you can stick a fork or paring knife into the flesh and pull it out with no resistance.
When the potatoes are finished, let stand to cool.
While the potatoes are roasting, coarsely chop jalapeños and pulse in a food processor with cilantro, shallots, garlic, oil and vinegar until finely chopped.
Carefully toss with cooled potatoes.
Add salt and pepper, if needed.
Place in 6 individual serving dishes.
Top with cotija cheese and garnish with finely chopped cilantro.
Dressing can be made 1 day ahead and chilled, covered.
Filed in:
Baby Dutch Yellow Potatoes,
Baby Dutch Yellow® Potatoes,
Cilantro,
Garlic Herb Sea Salt,
Jalapeno,
Melissa's Spice Grinders,
Organic Garlic,
Organic Shallots,
Oven Roasted,
Oven Roasted Potato Salad with Jalapeno Vinaigrette,
Potato Salad,
Salad,
Spice Grinders,
Vinaigrette
