Roasted Potato Salad Recipe
Oberon Merlot, Napa Valley

Pair with Oberon Merlot

Servings: 6-8


2 lbs baby red potatoes
2 1/2 Tbsp olive oil
6-8 sun-dried tomatoes, chopped
1 clove garlic, minced
1 1/2 tsp Dijon mustard
1 Tbsp red wine vinegar
2 cups baby arugula
1/2 cup Parmesan cheese, shaved
Salt and pepper to tasted

Roasted Potato Salad


Pre-heat the over to 400°F.

Line a large baking shee with parchment paper and set aside. Scrub the potatoes and cut them into quarters. Place the potatoes on the baking sheet and drizzle with olive oil, then toss with salt and pepper to taste. Once evenly coated in oil, place in the oven and roast for 30-35 minutes, turning the potatoes once about half way through.

In a small bowl, mix together the garlic, mustard, and red wine vinegar, seasoning with salt and pepper to taste.

In a large bowl, combine the potatoes, sun-dried tomatoes and arugula. Drizzle with the dressing and toss until the potatoes are evenly coated. Sprinkle with the Parmesan shavings and serve.

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