Roasted Potato Salad with Shallots
2
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
Give this salad a different twist by varying the seasonings and herbs—lemon, thyme, sage and rosemary are all delicious alternatives.
Ingredients
Uncooked potato
3 pound(s), small and white, halved
Table salt
⅛ tsp(s), or to taste
Vegetable oil
2 tsp(s), or walnut oil
Shallots
4 medium, finely chopped
Garlic
2 clove(s), large, chopped
White wine vinegar
2 tbsp(s)
Cooked turkey bacon
6 slice(s), chopped
Dried thyme
1 tbsp(s), minced
Black pepper
⅛ pinch(es), or to taste
Instructions
1
Preheat oven to 500°F.
2
Spread potatoes on a baking sheet and spray them with olive oil spray. Roast until brown and tender, about 25 to 30 minutes, turning occasionally. Season while hot, then cool to room temperature.
3
While potatoes cook, pour walnut oil into a large nonstick sauté pan and warm over medium-low heat. Add shallots and garlic and sauté until very soft and beginning to brown. When shallots begin to stick, stir in vinegar a little at a time. Set aside.
4
In a large bowl, stir together potatoes, bacon, shallot mixture and thyme. Season and serve.
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