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Potato salad -roasted with balsamic
Nb persons: 6
Yield:
Preparation time:
Total time:
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| 1 tsp | dijon mustard |
| 1/2 tsp | sea salt |
| 1 cloves | garlic |
| 4 tbsp | balsamic vinegar |
| 1/2 cup(s) | olive oil |
| 1 1/2 lb | russet potatoes |
| 1/2 tsp | sea salt |
| 1 tbsp | olive oil |
| 1/2 cup(s) | feta cheese |
| 1/2 cup(s) | mint leaves, fresh |
| 1/2 tsp | black pepper |
Whisk the mustard, the first 1/2 tsp. salt, balsamic vinegar and garlic.
Slowly beat in the olive oil.
Oven to 450 Scrub potatoes and pat dry,
cut into 6 wedges lengthwise. Toss with the last 1/2 tsp salt and 1 tbsp
olive oil. Spread them on cut sides down on baking sheet. Bake 15 min.
or until browned and cooked through. Remove from oven and toss with
vinaigrette. Cool slightly and toss with feta, pepper and mint.
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