Recipes Recipe List: “May 1, 2001 ROASTED NEW POTATO SALAD WITH HONEY MUSTARD DRESSING

ROASTED NEW POTATO SALAD WITH HONEY MUSTARD DRESSING

ROASTED NEW POTATO SALAD WITH HONEY MUSTARD DRESSING
ROASTED NEW POTATO SALAD WITH HONEY MUSTARD DRESSING

ROASTED NEW POTATO SALAD WITH HONEY MUSTARD DRESSING

Ingredients

1 1/4 pounds new potatoes
2 cups thickly sliced (1/2-inch) red, yellow or green bell peppers
1 cup coarsely chopped red onion
1 cup thickly sliced (1/4-inch) zucchini
1/2 cup thickly sliced (1/2-inch) celery
3 cloves garlic, minced or pressed
2 tablespoons olive oil
1 tablespoon orange juice
1 1/2 teaspoons salt
1 teaspoon paprika
1 teaspoon dry mustard
1/4 teaspoon pepper
Honey-Mustard Dressing:

2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon coarse Dijon-style mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation

Cut unpeeled potatoes in half, then slice in 1/4-inch-thick slices. Spray a large roasting pan or bottom of broiler pan with nonstick cooking spray. Combine all vegetables and garlic in pan. In a small bowl, combine oil, orange juice, salt, paprika, dry mustard and pepper. Pour over vegetables, tossing to coat. Roast at 400 degrees for 30-40 minutes, until potatoes are just tender when pierced with a fork. Allow vegetables to cool slightly. Combine Honey-Mustard Dressing ingredients and toss with warm vegetables. Allow salad to cool completely; cover and refrigerate for 8 hours or up to 2 days. Toss and serve chilled or at room temperature. Makes 8 servings.