Monday, April 14, 2008

Roasted Potato Salad

2 pounds assorted “C” potatoes (baby, or new, potatoes)
4 sprigs thyme, chopped
2 chives, minced
2 tablespoons olive oil

½ cup mayonnaise
1 teaspoon honey
1/8 cup malt vinegar
¼ teaspoon celery seed
1½ teaspoons chili powder
Dash worchestershire sauce

Preheat oven to 350 degrees. Wash potatoes and cut them in half. Arrange potatoes on a baking sheet and drizzle with olive oil. Sprinkle herbs on top. Place in oven and roast for 30 minutes. Cool 10 minutes.

Combine mayonnaise, honey, vinegar, celery seed, chili powder and worchestershire sauce. Stir until there are no lumps left. Pour over potatoes and toss. Serves 4.

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