The only problem that I had with this recipe is that there wasn’t enough of it! Every time I walked past the bowl I had to fish out a potato! We all liked this recipe, and I will definitely make it again! I am not a big potato salad fan anyway, but when I do eat it, I prefer mayo-based recipes. This one changed my mind!
Roasted Potato Salad with Creamy Dijon Vinaigrette
(Cooking Light, July 2013)
time needed: about 40 min.
2 pounds Yukon gold potatoes, cut into wedges
3 tablespoons extra-virgin olive oil, divided
2 tablespoons sliced garlic (I used minced)
1 teaspoon minced fresh thyme (I used dried)
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 1/2 tablespoons white wine vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
1 1/2 teaspoons chopped fresh tarragon (I used dried)
1. Place a large heavy baking sheet in oven. Preheat the oven to 400° (keep the baking sheet in oven as it preheats).
2. Combine potatoes, 1 1/2 tablespoons oil, garlic, and thyme in a medium bowl; toss to coat. Arrange the potato mixture on preheated baking sheet, and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Bake at 400° for 30 minutes or until browned and tender, turning after 20 minutes.
3. Combine remaining 1 1/2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, shallots, Dijon mustard, and tarragon in a small bowl, stirring well with a whisk. Drizzle dressing over potatoes.