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Side Dishes

Mediterranean Parmesan Garlic Roasted Potato Salad

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We can't help but notice people around us getting excited for football season. As the kids start trickling back to school, fantasy leagues are forming and fans start chatting about season openers. 

On the other side, there's those who don't want to think about football yet, because that means fall. There's still more sunshine and barbecues and swimming to be done! We're torn.

So we decided to share with you the most perfect recipe to appease both sides: the "still-cherishing-summer cheerfuls" and the "let's-get-football-rolling" enthusiasts. This is actually an older recipe we realized we hadn't yet shared on our blog. The reason it works so well for today's post is that it's perfect for summer picnics/barbecues AND tailgate parties. This potato salad can be served room temperature and doesn't need to be refrigerated. Plus, it's tasty. 

So dream on and chow down, summer chasers and football fanatics...or if you're like us, you're just a little of both :-) 

Mediterranean Parmesan Garlic Roasted Potato Salad 

Ingredients:

2.5 lbs. Yukon gold potatoes (cut into 1/2 - 1 inch cubes) 

1 bottle Saucy Mama Parmesan Garlic Marinade (divided) 

1- 8.5 oz jar julienne cut sun dried tomatoes (drained) 

1- 7 oz bottle whole pitted Kalamata Olives (drained) 

1-14.75 jar marinated artichoke hearts drained and chopped 

3 ounces Parmesan cheese (shaved) 

5 Basil leaves cut into thin strips   

Directions:

Preheat oven to 350 degrees.

Toss cubed potatoes with half the bottle of Parmesan Garlic Marinade to coat. Place coated potatoes in a single layer on a cookie sheet. Use two if necessary to keep potatoes at a single layer. Place in pre-heated oven and roast until tender and golden, 20-30 minutes.

Remove potatoes from oven and allow to cool to room temperature.

Toss room temperature potatoes with remaining marinade, tomatoes, olives and artichoke hearts. Garnish with cheese and basil strips.

May be served at room temperature or chilled.

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