PCC Roasted Potato and Dill Salad

PCC Roasted Potato and Dill Salad

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  • 3 1/2 pounds red potatoes
  • 1/2 cup olive oil, divided
  • 1 teaspoon salt
  • 1/3 cup red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon minced garlic
  • 2 tablespoons dry dill
  • 1/2 bunch green onions, finely chopped


Preheat oven to 350° F.

Slice potatoes thinly, slightly thicker than a potato chip. Toss sliced potatoes with half the olive oil, and salt. Spread on a baking sheet. Bake until browned, 30 to 40 minutes, stirring every 15 minutes. Remove from oven and cool.

Make dressing by mixing vinegar, mustard, garlic, remaining oil and dill.

Toss potatoes with dressing and green onions.

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