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Roasted Potato Salad with Mustard Vinaigrette

2 pounds Baby Potatoes (use Any Kind: Red, Yellow, Blue, Baby Redskin)
2 Tablespoons Olive Oil
1 teaspoon Dried Rosemary
1 teaspoon Salt
1/2 teaspoons Freshly Ground Black Pepper
2 Tablespoons Dijon Mustard
1 Tablespoon Yellow Mustard
1 Tablespoon White Wine Vinegar
1/4 cups Shallot, Finely Chopped
3 whole Celery Stalks, Chopped
1/2 teaspoons Salt
1/2 teaspoons Freshly Ground Black Pepper
2 Tablespoons Olive Oil Drizzled In


Start by preheating your oven to 400 F. Prepare the potatoes by cleaning them, and placing them on a baking sheet in a single layer. Pour the olive oil on top of the potatoes, and sprinkle them with the rosemary, salt and pepper. Toss (with clean hands!) until well coated and arrange in a single layer again. Bake for 30-35 minutes or until the potatoes are browned and fork tender. Remove from the oven and set them aside to cool for 15 minutes. In a small bowl combine the Djion and yellow mustard, white wine vinegar, shallot, celery, salt and pepper and stir. Using a whisk, slowly drizzle in the olive oil (up to 2 tablespoons) until smooth. Give it a taste and adjust your spices/seasonings if needed. Once the potatoes are cooled, transfer to a large bowl. Pour enough dressing over the potatoes to lightly coat them. Toss gently and add more dressing as needed. Cover the bowl with plastic wrap and refrigerate for up to 2 hours. Enjoy!

Source: tastykitchen.com