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Roasted Potato Salad with Creamy Dijon Vinaigrette

Photo: Iain Bagwell; Stylist: Cindy Barr
Hands-on time 10 mins
Total time 40 mins
Yield Serves 8 (serving size: about 3/4 cup potatoes and about 2 teaspoons dressing)
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

Nutrition Information

  • calories 145
  • fat 5.1 g
  • satfat 0.7 g
  • monofat 3.7 g
  • polyfat 0.5 g
  • protein 2.9 g
  • carbohydrate 21.6 g
  • fiber 1.5 g
  • cholesterol 0.0 mg
  • iron 1.1 mg
  • sodium 218 mg
  • calcium 7 mg

How to Make It

  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.