|Title:||Roasted Two Potato Salad|
|Category:||Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian|
2 T extra-virgin olive oil
2 large sweet potatoes- peeled and cubed
4 medium new potatoes- peeled and cubed
1/2 c extra-virgin olive oil
1/4 c balsamic vinegar
1/4 t fennel
Black pepper- freshly ground
1/2 c chopped green onions
3/4 c chopped celery
1/4 c chopped fresh parsley
|Directions:||Preheat your oven to 400F. Toss the sweet and new potatoes in a clay baking dish with 2 T extra-virgin olive oil and a dash of sea salt. Cover and roast for 20 to 30 minutes, until the potatoes are fork-tender. Place the potatoes in a serving bowl.
As they cool, whisk together the 1/2 c of extra-virgin olive oil with balsamic vinegar. Add the fennel. Season the potatoes with sea salt and freshly ground pepper, to taste. Add in the chopped green onions, celery and fresh parsley.
Pour the dressing over the warm potatoes and gently mix with a wooden spoon. Serve at room temperature. If not serving immediately, cover and chill.