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Jim Coleman Recipes

Roasted Fingerling Potato Salad

For this recipe you will need:

  • 1½ pounds fingerling potatoes, cut in half
  • 4 cloves of garlic, unpeeled
  • ¼ red onion, julienned
  • ¼ red bell pepper, seeded and julienned
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • ½ cup sherry vinegar
  • 3/4 cup olive oil
  • Salt and pepper to taste
  • 1 teaspoon chopped fresh lemon thyme leaves or thyme

To prepare this recipe:

Wrap the potatoes and garlic cloves in 4 foil packets and place over direct heat. Grill for about 30 minutes, or until tender.

Unwrap packets and transfer the potatoes to a mixing bowl. Add the onion, bell peppers and parsley and mix together.

Squeeze the roasted garlic out of the peels into another mixing bowl, add the vinegar and slowly whisk in the oil.

Season with salt and pepper and add to the potato salad. Sprinkle in the lemon thyme, toss together and serve warm or at room temperature.



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