Author Notes
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
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Ingredients
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3 pounds
red, white and blue waxy mini potatoes.
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1.5 tablespoons
olive oil
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1
shallot, minced
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2 tablespoons
whole-grained mustard
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1.5 tablespoons
Jerez Spanish sherry vinegar
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1/3 cup
olive oil
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1 handful
chives, chopped
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1 handful
mint, chopped
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3
celery stalks, chopped
Directions
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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.
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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.
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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.
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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.
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