Whether you are serving ham or lamb or something in between, this is a great side dish!

It has all the ingredients I like; fresh produce, bright flavor and it’s made with vinaigrette to it can sit on the buffet until your guests come back for seconds.

It’s just a delicious recipe that came from my friend Carol Ritchie, who I have known as a terrific cook since my NBC5 days.

Roasted Potato Salad with Herbed Vinaigrette

Serves 8

Springtime and Easter holiday entertaining is a great time to incorporate freshness, bright flavors, and memorable recipes for your gatherings. My roasted potato salad is made with a vinaigrette rather than mayonnaise, so it holds up well on a buffet (place the serving bowl on ice to ensure food safety). I enjoy organic gardening, so it is a joy to incorporate fresh herbs into this family-pleasing recipe.

1 pound red potatoes, cut into 1-inch pieces

1 pound yellow potatoes, cut into 1-inch pieces

2 tablespoons olive oil

1 red bell pepper, diced

1/2 red onion, diced

1/4 cup olive oil

3 tablespoons red wine vinegar

1 tablespoon Dijon mustard

2 tablespoons fresh snipped chives

1 tablespoon fresh snipped dill

Salt and pepper to taste

4 hard-cooked eggs, peeled and chopped

Preheat oven to 400°F. Arrange potatoes on a baking sheet, drizzle 2 tablespoons olive oil, and sprinkle with salt and pepper to taste; stir to combine. Bake for 20 to 25 minutes, or until potatoes are tender and golden brown. Cool for 5 minutes. Stir in bell pepper and red onion. In a small bowl, whisk together 1/4 cup olive oil, red wine vinegar, mustard, chives, dill, and salt and pepper to taste. Drizzle vinaigrette over salad, top with chopped hard-cooked eggs, and stir gently to combine. Enjoy!

Tip:  For hard-cooked eggs, place in a saucepan and fill with cold water to cover by 1 inch. Bring water to a boil on high. Remove pan from heat, cover, and let stand for 14 minutes. Drain water and fill saucepan with cold water to cool the eggs (about 1 minute). Peel eggs while still warm, under cold running water.

Find more of Carol’s recipes on her website: Cookin’ With Carol.

Enjoy!

 

Carol Ritchie, Traveling Cooking Instructor for 25 years and Host of cable TV cooking show Cookin’ with Carol—a 2001 James Beard Award Nominee for “Best Local Television Cooking Show.” Notable guests include Julia Child, Martin Yan and Jacques Pepin. Carol is also a recipe developer, culinary consultant, and spokesperson, appearing on national television including CBS Chef on a Shoestring, PBS Healthweek, QVC Shopping Network, and Cooking Live! (Food Network). Carol is one of the recipe developers and volunteer spokesperson for the American Heart Association cookbooks. She specializes in classic technique, strategies for the quick-cook, Australian cuisine, and heart-healthy fundamentals.