Ingredients:
1 1/2 -pounds Princesse La Ratte Potatoes, peeled if desired, and cut into 1-inch pieces
2 tablespoons olive or vegetable oil
1 teaspoon Frieda’s Dried Basil, crushed
1/2 teaspoon Frieda’s Dried Rosemary, crushed
1 clove Frieda’s Elephant Garlic, minced
Salt and pepper to taste
4 cups torn mixed lettuce
1 14 1/2 -ounce can artichoke hearts, drained and quartered
1/2 cup pitted calamata or Greek olives
1/2 cup sliced red onion
Bottled red wine vinaigrette dressing, as needed
4 – 5 ounces herbed goat cheese, thinly sliced
Steps
Preheat oven to 350° F. In a shallow roasting pan toss together the potatoes with the oil, herbs, garlic, salt and pepper. Bake, uncovered, for 20 – 25 minutes, stirring once. Remove potatoes from pan and cool slightly. For salad, in a large bowl toss together the potatoes, lettuce, artichokes, olives and onion with vinaigrette dressing. Spoon onto a large platter. Arrange slices of goat cheese over salad.
