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Epicurious

Roasted New Potato Salad with Sage Leaves

4.1

(22)

Serve this warm or at room temperature.

Recipe information

  • Yield

    Serves 10

Ingredients

6 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
3 tablespoons minced shallots
3 1/2 pounds small red-skinned potatoes (about 50)
35 fresh sage leaves, trimmed

Preparation

  1. Step 1

    Whisk 3 tablespoons oil, vinegar and shallots in medium bowl to blend. Season vinaigrette with salt and pepper. Preheat oven to 425°F. Toss potatoes, sage and 3 tablespoons oil in large roasting pan to coat. Sprinkle with salt and pepper. Roast until potatoes are tender and sage is crisp, stirring occasionally, about 45 minutes. Cool slightly.

    Step 2

    Cut potatoes in half. Transfer to large bowl. Crumble roasted sage leaves over. Rewhisk vinaigrette; drizzle over potatoes. Toss to coat. Season with salt and pepper. Serve warm or at room temperature.

TagsPotato SaladSaladRed Skin PotatoPotatoRoot VegetableVegetableSageHerbs & SpicesSideDinnerDairy FreeNut FreeGluten FreeVeganVegetarianEasyRoastSpringBon Appétit
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