Roasted Rosemary Idaho® Potato & Apple Salad
Servings
12 Servings
Ingredients
- 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
Instructions
Preparation
- 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
a few corrections are needed here:
1) “12-8 s” – does that mean 12-18 servings?
2) 1st ingredient listed just says “3” – is that 3 lbs potatoes?
this sounds like a huge amount of food!
3) direction #2 says “pour over potato-apple mixture,” but apples had not been mentioned yet in directions. what is done with them before mixing with potatoes?
Please clarify. Thank you.