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Roasted Fingerling Potato Salad

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Recipe By Chef Jim Coleman

Time to get the grill out!


  • 1½ pounds fingerling potatoes, cut in half
  • 4 cloves of garlic, unpeeled
  • ¼ red onion, julienned
  • ¼ red bell pepper, seeded and julienned
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • ½ cup sherry vinegar
  • 3/4 cup olive oil
  • Salt and pepper to taste
  • 1 teaspoon chopped fresh lemon thyme leaves or thyme


    1. Wrap the potatoes and garlic cloves in 4 foil packets and place over direct heat. Grill for about 30 minutes, or until tender.
    2. Unwrap packets and transfer the potatoes to a mixing bowl. Add the onion, bell peppers and parsley and mix together.
    3. Squeeze the roasted garlic out of the peels into another mixing bowl, add the vinegar and slowly whisk in the oil.
    4. Season with salt and pepper and add to the potato salad. Sprinkle in the lemon thyme, toss together and serve warm or at room temperature.
Photo by Flicker user roboppy / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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Photo by Flicker user mollycakes / CC BY-NC 2.0

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