An updated potato salad, minus the mayo, is made with roasted red, white and blue mini potatoes, fresh herbs and a mustardy olive oil dressing. I use red, white and blue potatoes and serve it for 4th of July. —Kim at Something New For Dinner
red, white and blue waxy mini potatoes.
Jerez Spanish sherry vinegar
celery stalks, chopped
In This Recipe
Heat oven to 350 degrees. Scrub and dry the potatoes. Leave the smaller potatoes whole and cut any larger potatoes in half so they are all bite-sized.
Drizzle the potatoes with 1.5 T olive oil and toss with your hands to evenly coat the potatoes in the oil. Season with salt and pepper to taste. Roast for 15 minutes, flip them over with a spatula and roast for another 15 minutes.
Make the dressing while the potatoes roast. Put the shallot, mustard and vinegar in a small bowl and stir to combine. Gradually whisk in the olive oil to create an emulsion. Season with salt and pepper.
When the potatoes are done, remove from the oven and transfer to a large bowl. Add chives, mint and celery and toss with the dressing. Can be served warm or at room temperature.