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Carole Reed's Herb Roasted Potato Salad With Italian Cheese Dressing

One of the finalist's recipes in Rachael's "Ten Ingredient Challenge"

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Ingredients

1 1/4 pound package of pre-cooked, red-skinned potato wedges
Extra-virgin olive oil (EVOO), for drizzling
Salt and freshly ground pepper
1/3 herb apricot mix recipe
1/3 cup part-skim ricotta cheese
Juice of 1 lemon
2 tablespoons Dijon mustard
1/3 cup vegetable oil
2 celery ribs, sliced thin
2 tablespoons chopped Italian parsley
1/4 cup Parmigiano Reggiano, grated

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Yields: 4-6 servings

Preparation

Preheat oven to 450°F.

Spread potatoes on a large baking sheet and season with salt and freshly ground black pepper. Drizzle with EVOO and roast potatoes until the outsides are golden brown, about 20-25 minutes. Add herb apricot mix during the last minute or so of roasting. Let potatoes cool for about 5 minutes before adding to dressing.

While potatoes are roasting, make the dressing: Place the ricotta cheese, lemon juice Dijon mustard, salt and pepper in a food processor. Turn the processor on and slowly drizzle in the vegetable oil. Place dressing in a large bowl. Mix in celery, Italian parsley, and Parmigiano Reggiano. Mix in potatoes until coated with the dressing. Serve warm, or refrigerate to serve cold.

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