4.5
2 ratings

Roasted Rosemary Idaho® Potato and Apple Salad

Your new go-to side dish
Roasted Rosemary Idaho® Potato and Apple Salad
Courtesy of the Idaho Potato Commission and recipe author Tim Mahon

Everybody loves potato salad, and this one is made even better by using roasted Idaho® potatoes, Red and Golden Delicious apples, and a lovely rosemary-mustard dressing.

Recipe courtesy of the Idaho Potato Commission and recipe author Tim Mahon

Ingredients

  • 3 Pounds Idaho® russet potatoes, peeled and diced
  • 1/3 Cup olive oil
  • 1/4 Cup fresh rosemary, chopped
  • Kosher salt to taste
  • Fresh cracked black pepper to taste
  • 4 each Golden/Red Delicious apples
  • 1/3 Cup fresh squeezed lemon juice or cider vinegar
  • 1/4 Cup Dijon-style mustard (optional)
  • 8 Ounces walnuts, toasted and chopped

Directions

In a large bowl toss potatoes with olive oil, rosemary, salt and pepper; place on sheetpan and roast in 350°F convection oven 30-45 minutes or until golden brown. Remove from heat and cool. Cover and chill.

Wash, core and dice apples. Toss with potatoes in large bowl.

In small bowl whisk together lemon juice or vinegar and mustard until smooth and pour over potato-apple mixture and toss to coat well. Cover and chill.

Before serving, stir in walnuts and mix well. Adjust seasonings with salt and pepper.

Serve as a composed salad or platter salad (optional: serve on a bed of baby spinach).

Nutritional Facts
Servings12
Calories Per Serving315
Total Fat19g29%
Sugar9gN/A
Saturated2g10%
Protein6g12%
Carbs34g11%
Vitamin A4µgN/A
Vitamin B60.5mg40.5%
Vitamin C9mg11%
Vitamin E1mg8%
Vitamin K9µg8%
Calcium46mg5%
Fiber5g19%
Folate (food)39µgN/A
Folate equivalent (total)37µg9%
Iron2mg10%
Magnesium64mg15%
Monounsaturated6gN/A
Niacin (B3)1mg9%
Phosphorus144mg21%
Polyunsaturated10gN/A
Potassium657mg14%
Sodium515mg21%
Thiamin (B1)0.2mg15%
Water161gN/A
Zinc1mg9%