Description
This delicious side salad is good for any season and won’t go bad in the hot summer sun! If you want a quick hot dish, stir to thoroughly coat the ingredients and serve warm. If you’re interested in a cool dish (or wish to serve later), chill for at least 4 hours or overnight before serving.
Ingredients
- 10 red potatoes, scrubbed and dried with paper towels
- 3 tablespoons canola oil
- 1 tablespoon dried thyme
- 1 tablespoon chili powder
- 1 tablespoon kosher salt
- 1 tablespoon cracked black pepper
- 1 bunch green onions, sliced
- ¾ cup roasted red peppers, drained and diced
- ½ cup kalamata olives, pitted and sliced
- 1 (10 ounce) can artichoke hearts, drained and chopped
- ¼ cup chopped fresh parsley
- ½ cup crumbled Gorgonzola cheese
- ¼ cup balsamic vinegar
- ¼ cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt and pepper to taste
Prep Time: 45 mins
Cook Time: 45 mins
Total Time: 6 hrs
Servings: 8