Memorial Day Cook Out.

WARM DIJON ROAST POTATO SALAD RECIPE.

*serves 4

INGREDIENTS:

  • 1.5lb Private Selection Petite Medley Gourmet Potatoes, quartered
  • 3 tbsp EVOO
  • 2 tbsp lemon juice
  • 2 tbsp Dijon mustard
  • 1 tbsp fresh thyme, chopped
  • 6 slices turkey bacon, chopped and cooked
  • salt & pepper for seasoning

COOKING INSTRUCTIONS:

  1. Preheat oven to 425F
  2. Spray baking paper/ oven tray with cooking spray
  3. Toss potatoes in 2 tbsp EVOO, salt & pepper and place in preheated oven for 30-45minutes or until golden  brown
  4. Combine left over EVOO, lemon juice, dijon mustard & thyme into a medium size mixing bowl and stir until combined. Add extra salt and pepper if desired
  5. Remove potatoes from oven and add to mixing bowl, toss until potatoes are evenly coated in mustard mix
  6. Add in bacon pieces and addition thyme/chives in wanted
  7. Serve whilst warm & enjoy

SERVING SUGGESTIONS:
*NOTE THESE ARE NOT INCLUDED IN ABOVE MACROS

  • grilled ANYTHING: salmon, fish, steak, chicken or pork
  • toss through a green spring salad
  • serve along side your favorite homemade burger
  • makes for a great Super Bowl snack too!
RECIPE STOLEN FROM KROGER.COM

#FreeSamp #PrivateSelectionFresh #MyMagazineSharing
Advertisements

Any thoughts/comments?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s