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Celebrate: Italian Style by Jacqueline Miconi
This roasted potato salad is perfect at any summer time picnic, as well as a side dish at a warm evening supper. It is delicious when served at room temperature


• 1 1/2 pounds white potatoes (cut into 1" wedges)
• 1 pound sweet potatoes (cut into 1" wedges)
• 2 cloves garlic (minced)
• 2 tablespoons olive oil
• 1/4 cup fresh basil (chopped)
• 1/4 cup olive oil
• 1 teaspoon shredded lemon peel
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup Parmesan cheese
• 1/2 cup roasted peppers (cut into thin strips)

Preheat oven to 425 degrees.

Coat baking pan with cooking spray. In a medium bowl, toss white and sweet potatoes with 2 tablespoons olive oil. Roast uncovered for 40-50 minutes or until fork tender. In a large bowl, combine 1/4 cup of olive oil, basil, lemon peel, lemon juice, garlic, mustard and salt and pepper.

Once potatoes have cooled, place into bowl with dressing and toss lightly until well coated. Stir in roasted peppers. Let stand at room temperature for 30 minutes. Sprinkle with Parmesan cheese and serve.

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