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Roasted Rosemary Idaho® Potato & Apple Salad

Roasted Rosemary Idaho® Potato & Apple Salad
  • Duration
  • Cook Time
  • Prep Time
  • 12-8 ServingsServings


  • 3
  • 1/3 cup olive oil
  • 1/4 cup Fresh Rosemary, chopped
  • Kosher Salt to taste
  • Fresh cracked black pepper to taste
  • 4 each Golden/Red Delicious Apples
  • 1/3 cup Fresh squeezed Lemon juice or Cider Vinegar
  • 1/4 cup Dijon-style Mustard (optional)
  • 8 ounces Walnuts, toasted and chopped



1 In a large bowl toss potatoes with olive oil, rosemary, salt and pepper; place on sheetpan and roast in 350°F convection oven 30-45 minutes or until golden brown. Remove from heat and cool.

2 d mustard until smooth and pour over potato-apple mixture and toss to coat well.

3 Cover and chill.

4 Before serving, stir in walnuts and mix well. Adjust seasonings with salt and pepper.

5 Serve as a composed salad or platter salad (optional: serve on a bed of baby spinach).

Source: Idaho Potato Commission

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