Recipe By : Akron Beacon Journal September 2, 1998
Serving Size : 4 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large new potatoes -- scrubbed, cut into
-- eighths
4 tablespoons olive oil
1 tablespoon kosher salt
1 tablespoon balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt or to taste
Freshly ground pepper to taste
1 jar marinated artichoke hearts drained -- cut in half
(6 oz.)
1 cup cherry tomatoes -- halved
1/2 red onion -- thinly sliced
3 green onions -- chopped
4 strips bacon -- cooked crisp,
-- drained, crumbled
1/2 cup shaved Parmesan cheese
Heat oven to 400 degrees. Toss together potatoes, 3 tablespoons of the oil
and kosher salt in baking pan. Bake, turning occasionally, until potatoes
are tender, about 45 minutes. Place potatoes in bowl; toss with vinegar.
Set aside to cool.
Stir together remaining tablespoon oil, lemon juice, mustard, rosemary,
salt and pepper in small bowl; set aside.
Add artichokes, tomatoes, red and green onions to potatoes; mix gently.
Add dressing; toss to coat. Top with bacon and Parmesan just before serving.
