Roasted Potato Salad
Recipe type: roasted potato salad, rosemary, mustard vinaigrette
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • POTATOES:
  • 2 pounds baby potatoes; half or quarter the bigger ones
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • MUSTARD VINAIGRETTE:
  • 2 tablespoons Dijon mustard
  • 1 tablespoon French's yellow mustard
  • 1 tablespoon white wine vinegar
  • ¼ cup shallot, finely chopped
  • 1 cup (3 stalks) celery, chopped
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil, drizzled in
Instructions
  1. Preheat oven to 400°F
  2. Half or quarter the baby potatoes, leave the small ones alone, and spread onto a baking sheet in a single layer
  3. Drizzle olive oil, salt, pepper and rosemary on the potatoes and coat well
  4. Bake for 30-35 minutes or until slightly browned and fork tender
  5. Once the potatoes are done, let them cool completely for 15-20 minutes.
  6. In a small bowl combine the mustards, vinegar, celery, shallot, salt, pepper and stir. Then whisk in the olive oil until it's smooth. Taste and add more pepper if you need more oomph.
  7. Transfer the potatoes from baking sheet to bowl and pour enough dressing over the top to coat well without being too heavy. Combine and give a potato a taste. You can add more dressing as needed. Cover the bowl with plastic wrap and refrigerate for up to 2 hours so the flavors really sit. Enjoy!
Recipe by Not A Leaf at http://notaleaf.com/roasted-potato-salad/