Roasted Potato Salad
I’ve seen more than my fair share of back to school commercials. A few weeks ago I was thinking they were on too early in the year. Now, I’m faced with the reality that summer is wrapping up in a few short days. Most years, I’m clinging to every last second of summer. This year, I think I’m ready for fall. I’m ready for cooler temperatures and the changing of the season. Apple and pumpkin picking. Jeans and sweatshirts. Some of my favorite things happen in the fall and I’m ready to soak it all in this year.
To learn more about these Roasted Potato Salad, head over to Cooking New England for the full post and recipe.
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I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This looks delightful! Especially for this snowy Boston weather today 🙂
beantownbaker — March 7th, 2013 @ 4:59 pm
It’s snowy here in Cincinnati too. Not quite as snowy as Boston, but I’m not complaining about that!
This looks great! I love rutabagas and parsnips, especially in stews!
beantownbaker — March 7th, 2013 @ 4:59 pm
I was glad to try a recipe with rutabaga!
I hope the cruise was fun! This sounds like a great winter dish.
beantownbaker — March 7th, 2013 @ 8:45 pm
We had a blast on the cruise – wish we were still on it!