Roasted Potato Salad with Peas and Chives
by Irene Vlach
Ingredients
- 2 Tbsp vinaigre de vin
- 1 tsp dijon
- 1/4 cup echalotte, finely chopped
- sel
- poivre
- 2 1/2 lbs p-d-t- rouges, pas pelees
- 1/3 cup huile d'olive
- sel
- poivre
- 3 oeuf, durs, coarsly chopped
- 1 cup petits pois, cuits et seches
- 1/4 cup ciboulette, hache
Instructions
Dressing: mix it all together, including olive oil.
Halve potatoes lengthwise, then slice each half lengthwise into 1/2" wide wedges. Put potatoes into a large mixing bowl and toss with 1 tsp salt, 1/2 tsp pepper and 1/3 cup olive oil. Spread potatoes in a single layer on a large baking sheet. Pour any oil remaining in bowl over them. Roast potatoes on center rack at 375 F until golden and tender , 40-45'. Stir every 10 minutes to they don't stick. Remove and cool to room temperature.
Add potatoes and chopped eggs to bowl with dressing and toss well to coat. When ready to serve, add peas and half of chives to potato salad and toss well to compbine. Taste and season with more salt and petter if needed. Springle remaining chives over saldad. Serves. 6.
Journal.