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Vegan Roasted Baby Potato Salad
Chef:  Pam Schmidt - Edmonton, AB, CAN          Category:  Side Dishes

2 cups (approximately) baby red potatoes
1 cup (approximately) red onion
1/2 cup (approximately) tomatoes
3 tablespoons sunflower or canola oil
2-1/2 teaspoons Balsamic vinegar
1-1/2 teaspoons maple syrup
1 teaspoon rosemary leaves, dried and crumbled
3/4 teaspoon garlic salt
sea salt to taste
white pepper to taste

Directions: Preheat oven to 400°F. Lightly oil a baking sheet (with edges). Wash and scrub potatoes. Cube. Scatter on baking sheet. Peel onion and thinly slice onion into rounds. Scatter on top of potatoes. Wash and leave tomato(es) whole. Place among the potatoes/onions. Place baking sheet in pre-heated oven. After 5 to 10 minutes, or just until tomatoes start to blacken, remove sheet and use tongs to remove tomatoes. Put potatoes/onions back into the oven and continue to roast for 35 to 45 minutes or until potatoes are fork tender. While tomatoes are cooling, mix dressing. Combine oil, vinegar, maple syrup, rosemary and garlic salt in small bowl. Set aside. When tomatoes are cool enough to handle, peel and discard peels. Squeeze out seeds/juice and reserve liquid for another use. Roughly chop tomatoes and place in serving bowl. When potatoes/onions are done, add to tomatoes. Stir the dressing again and pour it over the vegetables. Mix to thoroughly dress the salad. Sprinkle with sea salt and white pepper to taste. Serve hot or cold. Serves 4.

Notes: The easiest way to measure vegetables is to place 4 cups of water in an 8 cup measuring cup and drop in the raw, whole vegetables. You can adjust the vinegar and spices to taste, or decrease oil to your preference. You can also double, triple (etc.) the r