PCC Roasted Potato and Dill Salad | PCC Natural Markets

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PCC Roasted Potato and Dill Salad

Serves: 6 to 8

Your rating: None (10 votes)
Your rating: None (10 votes)

Like salt and vinegar potato chips!


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Preheat oven to 350° F.

Slice potatoes thinly, slightly thicker than a potato chip. Toss sliced potatoes with half the olive oil, and salt. Spread on a baking sheet. Bake until browned, 30 to 40 minutes, stirring every 15 minutes. Remove from oven and cool.

Make dressing by mixing vinegar, mustard, garlic, remaining oil and dill.

Toss potatoes with dressing and green onions.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

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