PCC Roasted Potato and Dill Salad

Serves: 6 to 8

Your rating: None (7 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Like salt and vinegar potato chips!

Ingredients

Preparation

Slice potatoes into thin medallions, slightly thicker than a potato chip. Toss the sliced potatoes with half the olive oil, and the salt. Spread on a cookie sheet and bake at 350° F until browned (about 30 to 40 minutes), stirring every 15 minutes. Remove from oven and cool.

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

Toss the potatoes with the dressing and green onions.

Recipe by PCC Deli

Source: Sound Consumer, June 2011

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

Learn more about our recipes. View guidelines »

More about: dill, potatoes

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login