Roasted Potato Salad

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When I think about summertime foods, potato salad tops the list.  I adore it, especially my mum’s, which is simply boiled red potatoes that have been peeled and tossed in mayonnaise, garnished with chopped celery, onion, and green olives, and seasoned with table salt.  Eating this concoction always takes me home.  While this particular potato salad is perfect for my family’s dinner table, it doesn’t hold up at a picnic, as summer heat is not friendly to mayonnaise-dressed anything.  If you are planning to dine alfresco in the coming months, consider trying this potato salad recipe, consisting of roasted potatoes tossed in a mustard-based vinaigrette.  It’s healthier than its mayonnaise-dressed counterparts and has the added benefit of not needing to be kept cold.  It’s also pretty freaking delicious, too.

 

3 lbs baby red potatoes, quartered or cut into equal-sized chunks

8 Tbsp olive oil, divided

2 Tbsp grainy mustard

2 Tbsp white wine vinegar

4  Tbsp fresh dill, chopped

1 large or 2 small shallots, finely diced

Kosher salt and freshly ground pepper, to taste

 

1. Preheat the oven to 425-degrees.

2. Line two baking sheets with parchment paper.  Place half of the potatoes on one baking sheet and the remaining half on the other.  Toss the potatoes with 4 Tbsp of olive oil (2 Tbsp per baking sheet), and salt and pepper, to taste.  Spread the potatoes evenly on the baking sheets, then roast for 30-35 minutes, or until golden brown, tossing them at the halfway mark.

3. Meanwhile, combine 4 Tbsp olive oil, the grainy mustard, white wine vinegar, dill, shallots, and salt and pepper to taste in a large mixing bowl.

4. Once the potatoes have been removed from the oven, add them to the mixing bowl with the vinaigrette, one baking sheet at a time.  Toss to coat the potatoes with the dressing.  Serve warm or at room temperature.

Serves 10-12

 

 

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