The Greenbrier

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Tuesday, June 16, 2009

Exclusive Recipe From The Greenbrier: Oven Roasted Potato Salad

Looking to serve a hearty side dish to accompany your impressive main entrée? Try this exclusive recipe from The Greenbrier.

Oven Roasted Potato Salad


4 1/2 pounds red bliss potatoes, cut into quarters

2-3 tablespoons extra virgin olive oil

2 tablespoons chopped fresh herbs

2 cloves fresh garlic, minced

1/2 teaspoon salt

fresh ground pepper

3 stalks celery, sliced 1/4 -inch

2 roasted bell peppers, diced 1/4-inch

4 ounces mustard house vinaigrette*

Toss potatoes with olive oil, herbs, garlic, salt and pepper to coat thoroughly. Spread coated potatoes on baking sheet and place in preheated 425 F oven for 40-45 minutes. Remove potatoes from oven and while potatoes are still warm, toss with remaining ingredients. Taste and add additional salt and pepper if necessary. Garnish with chopped hard boiled eggs. Serve warm, room temperature or cold.

*This ingredient is available from The Greenbrier Gourmet Shoppe.
Call 800-321-1168 to order.

Hone your skills in a professional kitchen under the direction of Greenbrier chefs. Complimentary culinary demonstrations are offered daily. Visit The Greenbrier Culinary Arts Center for our gourmet cooking classes for both children and adults.

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