Roasted Potato Salad with Creamy Dijon Vinaigrette

Photo: Iain Bagwell; Stylist: Cindy Barr

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.

Yield: Serves 8 (serving size: about 3/4 cup potatoes and about 2 teaspoons dressing)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 10 Minutes
Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 145
  • Fat: 5.1g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.9g
  • Carbohydrate: 21.6g
  • Fiber: 1.5g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 218mg
  • Calcium: 7mg

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

Preparation

  1. 1. Place a large heavy baking sheet in oven. Preheat the oven to 400° (keep the baking sheet in oven as it preheats).
  2. 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. 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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