Roasted Potato Salad with Creamy Dijon Vinaigrette
Serves 8 (serving size: about 3/4 cup potatoes and about 2 teaspoons dressing)
Photo: Iain Bagwell; Stylist: Cindy Barr
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
How to Make It
Place a large heavy baking sheet in oven. Preheat the oven to 400° (keep the baking sheet in oven as it preheats).
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.
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.
This is my go-to potato salad recipe. Sometimes I leave out the garlic and shallots due to food sensitivities in my friend group, and it's even good that way. It's also perfectly fine with dried thyme and/or tarragon.
Not sure if people are still posting on this recipe, but could somehow help me out? When I made this, the garlic became too brown and acrid tasting before the potatoes were done. Has anyone else had this problem, or am I doing something wrong?