Title: Roasted Potato Salad
Categories: Salad
Yield: 6 Servings
| 3 | lb | Small red or white potatoes |
| 1/3 | c | Olive oil |
| 1 1/2 | | To 2 Tb fresh lemon juice |
| 1 1/2 | | To 2 Tb white wine vinegar |
| 2 | ts | Dried dillweed |
| 2 | ts | Finely chopped fresh parsley |
| 1 | ts | Grated lemon peel |
| 1 | ts | Crushed garlic |
| 1/2 | ts | Seasoned salt |
| 1/2 | ts | Black pepper |
| 1/4 | ts | Hot pepper sauce |
| 1 1/2 | c | Shredded Cheddar cheese |
| | | (6oz) |
Place the potatoes in a large pot; add enough salted water to cover, and
bring to a boil. Cook the potatoes for about 20 minutes or until tender but
firm. Meanwhile, combine the remaining ingredients, except the cheese, in a
9x13" baking pan that has been coated with nonstick cooking spray. Drain
the potatoes well, then slice them in half and add to the baking pan; toss
with the oil mixture. Let stand at room temperature for 1 hour, stirring
occasionally. Preheat the oven to 375F. Bake the potatoes for 25 minutes,
then sprinkle with the cheese and bake for 5 minutes more or until the
cheese is melted. Mr. Food Cooks Real American