Oven Roasted Potato Salad

  • 4 ½ pounds red bliss potatoes, cut into quarters
  • 2-3 tablespoons olive oil
  • 2 tablespoons chopped fresh herbs, parsley, chives and/or dill
  • 2 cloves fresh garlic, minced
  • ½ teaspoon salt and fresh ground pepper
  • 3 stalks celery, sliced on bias
  • 6-8 scallions, sliced
  • 2 roasted bell peppers, diced
  • 4 ounces Greenbrier Mustard House Dressing

Cooking instructions for Oven Roasted Potato Salad

  • Toss potatoes with olive oil, herbs, garlic, salt and pepper to coat thoroughly.
  • Spread coated potatoes on baking sheet and place in preheated 425 degree oven for 40 – 45 minutes.
  • Remove potatoes from oven and while still warm toss with remaining ingredients.
  • Taste and add additional salt and pepper if necessary.
  • Add garlic last for a loud garlic flavor.
  • Serve warm, room temperature or cold.