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Roasted Rosemary Idaho® Potato and Apple Salad

Roasted Rosemary Idaho® Potato and Apple SaladRecipe by Tim Mahon, Chef Manager, Compass, Eurest.

Recipe Ingredients:

3 pounds Idaho® Russet potatoes, peeled and diced
1/3 cup olive oil
1/4 cup fresh rosemary, chopped
Kosher salt to taste
Fresh cracked black pepper to taste
4 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

Cooking Directions:

  1. In a large bowl toss potatoes with olive oil, rosemary, salt and pepper; place on sheet pan and roast in 350°F (175°C) convection oven 30 to 45 minutes or until golden brown. Remove from heat and cool. Cover and chill.
  2. Wash, core and dice apples. Toss with potatoes in large bowl.
  3. In small bowl whisk together lemon juice or vinegar and mustard until smooth and pour over potato-apple mixture and toss to coat well. Cover and chill.
  4. Before serving, stir in walnuts and mix well. Adjust seasonings with Salt and ground black pepper.
  5. Serve as a composed salad or platter salad (optional: serve on a bed of baby spinach).

Makes 12 servings.

Recipe and photograph courtesy of the Idaho Potato Commission.