Recipes for Steam Cooking

StarterS, SoupS and SaladS

ROASTED POTATO SALAD

INGREDIENTS

2 lbs. small red potatoes, scrubbed and

cut into quarters

1 tbsp. grapeseed or vegetable oil

Kosher salt

½ tsp. dried thyme

1 butterhead lettuce torn into small

pieces or 1 bag of butterhead lettuce

mix

Dressing

1 tbsp. olive oil

1 tbsp. mayonnaise

1 tbsp. fresh lemon juice

4 green onions thinly sliced

SETTINGS

TRUE CONV, 400°F, Preheat

30 minutes

Baking Pan

Preheat the oven.

Toss the potatoes with the oil, salt and thyme. Spread onto the baking sheet and bake

for 15 minutes. Stir the potatoes so they cook evenly on all sides and cook for another 15

minutes until crisp on the edges. Remove from the oven and set aside to cool for at least

10 minutes. Meanwhile, mix together the dressing ingredients. Toss the warm potatoes in a

large bowl with the dressing and gently fold in the lettuce.

BUTTERHEAD LETTUCE:

A lettuce identied by small, round heads made up of soft, tender leaves that are green

around the outside of the head, moving to pale green to yellow at the core of the head.

Serves 6