Roasted Potato Salad

Yellow potatoes give an old favorite a new look and buttery flavor; basil gives it a summer-fresh taste.

Ingredients
   Nonstick cooking spray
2-1/2  pounds Yukon gold, Yellow Finn, or russett potatoes
2  tablespoons olive oil
1/4  cup olive oil
1/2  cup lightly packed, fresh basil leaves
4  cloves garlic, halved
1  teaspoon finely shredded lemon peel
3  tablespoons lemon juice
1  tablespoon Dijon-style mustard
1  teaspoon salt
1/4  teaspoon pepper
1/2  cup chopped shallots
1/2  cup roasted red sweet pepper, cut into thin strips
1/4  cup slivered, fresh basil leaves
1/4  cup finely shredded Parmesan cheese
 
Directions
1. Spray a shallow 15x10x2-inch roasting pan with nonstick spray coating. Scrub potatoes, peel if desired. Cut potatoes into 1-inch wedges or cubes. Toss with the 2 tablespoons olive oil. Place in prepared pan. Roast, uncovered, in a 425 degree F oven 
for 35 to 40 minutes or until just tender and lightly browned, stirring about 20 minutes. 

2. Meanwhile, in a blender container combine the 1/4 cup olive oil, the 1/2 cup basil, 
garlic, lemon peel, lemon juice, mustard, salt, and pepper. Cover and blend until nearly 
smooth. In a large bowl toss with hot potatoes; stir in shallots and pepper strips. Let 
stand at room temperature for 1/2 hour. Sprinkle with the 1/4 cup slivered basil and 
Parmesan cheese just before serving. Store any leftover salad, covered, in the refrigerator. 
Makes 8 servings.  


Source:  Better Homes & Gardens