Good Morning! Another long weekend working, so today is sort of like most people’s Saturday. Just kickin’ back. I was trying to find something to write about this morning and found that it is Teddy Bear Picnic Day. Personally I don’t usually take stuffed animals on a picnic. But I guess if you do than a teddy bear is a good one to share a picnic. What do you like to take on your picnic? I think of potato salad. Guess what that means? Here is a Confetti Roasted Potato Salad recipe that adds roasted vegetables to a potato salad. It is very tasty.
2 lbs.potatoes, peeled & cut into 1/2” pieces
1 c. green beans, snipped into pieces
1 sweet bell pepper, cut into slices (red, orange or yellow)
¼ c. olive oil
Salt & pepper
2 to 3 tbsp. Grated Romano cheese
½ c. olive oil
¼ c. white wine vinegar
2 garlic cloves, minced
1 ½ tbsp. Granulated sugar
2 tbsp. Dijon mustard
1 tbsp. Dry basil or 2 tbsp. Fresh basil
Boil potatoes in a saucepan until almost done. Salt and pepper to taste. Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray. Place the green beans, peppers and par boiled potatoes on the sheet; cover with olive oil. Bake for about 10 minutes or until the veggies are tender. Remove from oven and place in a bowl. Combine all the vinaigrette ingredients in a bowl. Toss the vegetables with the vinaigrette and sprinkle with cheese. Serve chilled.