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  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Serves: 6

A mayo-free potato salad, ideal for al fresco dining.



2 lb. red, new or Yukon gold potatoes

2 T. olive oil

1 T. fresh rosemary, chopped

coarse kosher salt

fresh ground black pepper

1/2 red bell pepper, 1/4 inch dice

1/2 green bell pepper, 1/4 inch dice

1/2 yellow bell pepper, 1/4 inch dice

1/3 c. red onion, 1/4 inch dice


2 cloves garlic, crushed

1 T. whole grain Dijon mustard

1/4 c. red wine vinegar

1/4 c. olive oil

1/4 c. vegetable oil

1/2 t. coarse kosher salt

fresh ground black pepper to taste

To Prepare

Preheat oven to 425°. Scrub potatoes and cut into 1-1/2 inch chunks. Spread potatoes out on a rimmed baking pan. Drizzle with oil, sprinkle with rosemary and season with salt and pepper. Toss with hands to be sure potatoes are evenly coated, then spread out in one layer on the pan. Roast in the oven for 30-35 minutes, until potatoes are tender and browned. Add more olive oil if potatoes look dry while they are roasting.

Meanwhile, prepare the dressing by combining garlic, mustard, salt, pepper and vinegar in a bowl. Whisk in oils. Set aside.

When potatoes are roasted, transfer to a serving bowl, then add onion and bell peppers. Toss with dressing.

To Serve

Serve warm or at room temperature.

Pair with Cloudline Pinot Noir.

Eddie's Recipe Tip:

This salad would also be great with roasted asparagus or blanched haricots verts.