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Roasted Rosemary Idaho® Potato & Apple Salad

 

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Roasted Rosemary Idaho® Potato & Apple Salad
 

 

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Recipe

Roasted Rosemary Idaho® Potato & Apple Salad

Times

  • Prep Time : 5 min
  • Cook Time : 45 min
  • Ready Time : 50 min

Servings

12-8 s

Ingredients

  • 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

Directions

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

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