Roasted Potato Salad with Creamy Dijon Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Here's a new twist on potato salad-a warm dish of golden-brown potato wedges with a creamy-tangy dressing drizzled on top. You can also serve it at room temperature. Ingredients:
2 pounds yukon gold potatoes, cut into wedges |
3 tablespoons extra-virgin olive oil, divided |
2 tablespoons sliced garlic |
1 teaspoon minced fresh thyme |
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 |
Directions:
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.
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