Courtesy of Idaho Potato Commission
12Servings•15 Min.Prep Time•30 Min.Cook Time•30 Min.Chill Time•
原料：
2-1/2 lb. Idaho® red potatoes
2-1/2 oz. canola oil
1/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
7 oz. Roasted Idaho® Potato Salad Dressing (see below)
2 oz. red onions, sautéed in balsamic vinegar
2-1/4 oz. bacon, cooked, julienned
1 oz. fresh parsley, fresh, chopped
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Roasted Idaho® Potato Salad
Dressing
1/8 c. brown sugar
3 Tbsp. balsamic vinegar, white
3 Tbsp. Dijon mustard, country-style
1-1/4 c. mayonnaise
1 tsp. freshly ground black pepper
说明：
- Cut potatoes into wedges, then toss potatoes with canola oil, kosher salt and fresh ground black pepper.
- Roast potatoes in oven preheated to 385°F with low fan for 20-30 min., until golden brown in color. Place on cooling rack and allow potatoes to cool before mixing with other ingredients.
- Place roasted potato salad dressing into a separate bowl. Fold in balsamic vinegar and onions, julienned bacon and chopped parsley until fully incorporated. Add potatoes and gently toss to thoroughly mix without breaking potatoes apart.
Roasted Idaho® Potato Salad Dressing
Combine brown sugar and white balsamic vinegar. Mix in remaining ingredients and whisk until completely blended. Reserve, refrigerated.
- Recipe courtesy of Ric Scicchitano, Senior Vice President of Food and Beverage, Corner Bakery Café, Dallas.
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