Roasted rosemary potato and apple salad

Serves 12 people

Ingredients

3 lbs. 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 oz. Walnuts, toasted and chopped

Instructions

1. In a large bowl toss potatoes with olive oil, rosemary, salt and pepper; place on sheetpan and roast in 350 degrees convection oven for 30 to 45 minutes or until golden brown. Remove from heat and cool. Cover and chill.
2. Wash, core and dice apples. Toss with potatoes in large bowl.
3. 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.
4. Before serving, stir in walnuts and mix well. Adjust seasonings with salt and pepper.

Source: Recipe adapted from and photo by the Idaho Potato Commission

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