Saturday, July 28, 2012

Roasted Red Potato Salad with Deep Woods Dressing

Pin It It’s that time of the year again. Time for backyard brats and beach parties and starchy salads consumed al fresco.

 It’s also time to enjoy the delicious bounty of summer herbs that are readily available – hopefully as close as in your back yard.

Despite this year's hot dry weather, we've been religiously watering and gently pruning our basil plants to keep them in the best possible shape.

The sweat equity is well worth it when we get the hankering for a delicious BLT with garlic basil mayo, a bit of pesto for our pasta, or great picnic food like this deliciously easy potato salad.

This vinegar based salad starts with tender, new red potatoes roasted in butter until crisp and brown and then tossed with a fresh balsamic vinegar and basil vinaigrette while they’re warm.

After absorbing all of that deliciously sweet balsamic flavor, they’re dressed with plenty of freshly chopped basil. Serve this classic summer salad with crispy-skinned brats and an ice cold glass of beer.

Roasted Red Potato Salad with Deep Woods Dressing

©BURP! Where Food Happens

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