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Roasted Potato Salad with Mustard-Walnut Vinaigrette

By • June 19, 2014 • 0 Comments

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WHO: Shannon is a new member of Food52 who is already impressing our community with her recipes. WHAT: A summertime staple that is no small potatoes (even though it’s made with them). HOW: While mini spuds roast in a hot oven, whip up a garlicky vinaigrette. Lightly smash the spuds, toss with scallions, walnuts, and basil, then pack it up and head to the park for a picnic. WHY WE LOVE IT: Put your mayo away. This potato salad -- creamy and sharp thanks to the bashed potatoes and the plentiful mustard -- is light even after being toted around. And we’ll keep this vinaigrette recipe on hand for all of our other summer salads, too.
Roasted Potato Salad with Mustard-Walnut Vinaigrette

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Roasted Potato Salad with Mustard-Walnut Vinaigrette

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