Recipe borrowed with permission from www.strongertogether.coop
Ingredients
- 1 pound Red Potatoes quartered
- 1 pound new potatoes halved
- 2 teaspoons garlic fresh minced
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary chopped
- 1 teaspoon cracked black pepper
- 1 pound canned artichoke hearts quartered
- 1/3 cup roasted red peppers diced
- 3 tablespoons fresh parsley
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon dried oregano
- 3 tablespoons olive oil
Servings:
Instructions
- Preheat your oven to 375°F.
- In a large mixing bowl, toss the potatoes with olive oil, garlic, and rosemary.
- Transfer to a baking sheet and roast for 30 minutes. Set aside.
- Whisk together the mustard, oregano, and lemon juice. Slowly whisk in the oil until it is completely incorporated. Season with salt and pepper to taste.
- In a large mixing bowl, combine the artichokes, roasted red peppers, roasted potatoes, and parsley with the dressing. Let sit 30 minutes at room temperature, stirring occasionally.
Recipe Notes
Nutritional Information
358 calories, 14 g. fat, 0 mg. cholesterol, 152 mg. sodium, 55 g. carbohydrate, 12 g. fiber, 9 g. protein
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