Rosemary Orange Potato Salad Recipes

ROSEMARY ORANGE POTATO SALAD

Steps:

• To make the dressing: mix together all the dressing ingredients in a mixing bowl; let stand for 1 hour or refrigerate for up to 4 days (to allow the flavors to blend).
• To make the salad: Add potato cubes to a large mixing bowl; sprinkle with the vinegar.
• Season to taste with salt and pepper; let potatoes cool to room temperature.
• Add the dressing to the cooled potatoes; toss gently to mix thoroughly.
• Cover and refrigerate until well chilled.
• Garnish with rosemary sprigs.

ROASTED POTATO SALAD WITH CRISPY ROSEMARY

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the potatoes in a single layer on a baking sheet and roast them until tender when pierced with the tip of a knife, 35 to 40 minutes.
• In a bowl that is large enough to hold the potatoes, whisk together the sherry vinegar, mustard, capers and brine, and cornichons and brine. Whisk in the olive oil. Taste for seasoning.
• Heat the canola oil in a medium skillet over medium heat. When it is hot, add the rosemary sprigs. They should bubble and froth slightly. Allow the rosemary to cook until its green color pales slightly and the needles become crispy, 2 to 3 minutes. Use a slotted spoon to remove them carefully from the oil and put them on a kitchen towel to drain. Season them with 1 teaspoon of the salt.
• Halve the warm potatoes and add them to the bowl containing the dressing. As you mix, lightly crush them with the tines of a fork. Season with the remaining 2 teaspoons of salt. Flake the crispy rosemary needles from the stems over the potatoes. Discard the stems. Serve immediately.

ROSEMARY ROASTED-POTATO SALAD

Steps:

• Preheat oven to 450 degrees.
• In a large mixing bowl combine potatoes, onion wedges, 2 tablespoons of the olive oil, rosemary, garlic, salt, and black pepper.
• Toss potato mixture to coat well; arrange in a single layer in a greased shallow roasting pan.
• Roast, uncovered, for 25 to 30 minutes or until potatoes are tender and lightly browned, stirring mixture twice.
• Transfer roasted potato mixture to a large bowl; set aside.
• In a small bowl whisk together balsamic vinegar and remaining 2 tablespoons olive oil.
• Pour mixture over roasted potato mixture.
• Add red pepper pieces; toss gently to coat.
• Turn potato salad into serving bowl.
• Sprinkle with pine nuts.
• Serve warm or at room temperature.

ROAST POTATO SALAD WITH ROSEMARY AND GARLIC

Steps:

• Preheat the oven to 400°F (200°C). Scrub the potatoes thoroughly, then put them in an ovenproof dish or roasting pan. Break the garlic into cloves, but don't peel them. Add them to the potatoes. Drizzle over a little olive oil, then scatter with flakes of sea salt and the leaves from the rosemary or thyme sprigs. Bake for three-quarters of an hour to an hour, until they are puffed and golden and their insides are fluffy.
• Pour the vinegar into a small jar with a lid and add the mustard, olive oil, and some salt and pepper. Shake it hard to give a thick dressing. You can use a little whisk if you prefer. When the potatoes come from the oven, press down hard on each one with the back of a spoon so that they crack open slightly, then pour over the mustard dressing. As you eat, press the soft garlic from its skin.