| HERB-ROASTED POTATO SALAD |
Recipe provided by Chef Jason Osbourne of the Charlotte Technical
Center Culinary Arts
1 recipe Herb-Roasted Potatoes, warm
1/4 Cup Olive Oil
2 ea Leeks, white part, small dice
½ ea Yellow Onion, small dice
2 Cloves Garlic, minced
¾ Cup Mayonnaise
2 TBSP Dijon Mustard
2 TBSP White Wine Vinegar
1/4 Cup Herbs, Fresh, Minced, Assorted (Parsley, Thyme, etc)
pinch Sugar
pinch Kosher Salt
5 turns Black Pepper, Fresh Ground
Heat Olive Oil; sauté onions, garlic and leeks till soft. Add Roasted
Potatoes and toss lightly. Place in a bowl and hold warm. Combine
remaining ingredients and toss with potatoes.
*****The addition of cooked bacon, cooked shrimp or cooked lobster
would be a nice touch.
Center Culinary Arts
1 recipe Herb-Roasted Potatoes, warm
1/4 Cup Olive Oil
2 ea Leeks, white part, small dice
½ ea Yellow Onion, small dice
2 Cloves Garlic, minced
¾ Cup Mayonnaise
2 TBSP Dijon Mustard
2 TBSP White Wine Vinegar
1/4 Cup Herbs, Fresh, Minced, Assorted (Parsley, Thyme, etc)
pinch Sugar
pinch Kosher Salt
5 turns Black Pepper, Fresh Ground
Heat Olive Oil; sauté onions, garlic and leeks till soft. Add Roasted
Potatoes and toss lightly. Place in a bowl and hold warm. Combine
remaining ingredients and toss with potatoes.
*****The addition of cooked bacon, cooked shrimp or cooked lobster
would be a nice touch.
