Roasted New Potato Salad with Dijon & Rosemary

By sandiB2010

You can roast the potatoes and make the mayonnaise a day ahead; combine them just before serving.

Ingredients

• For the Mayonnaise:
• 4pounds4 pounds red-skinned potatoes
• 1cup1 cup canola oil
• 2tablespoons2 tablespoons chopped fresh rosemary leaves
• 1 1/2teaspoons1 1/2 teaspoons salt
• 1tablespoon1 tablespoon fresh lemon juice
• 2teaspoons2 teaspoons dijon mustard
• 2large2 large egg yolks
• 1/4teaspoon1/4 teaspoon freshly ground black pepper
• 1/2cup1/2 cup chopped scallions (mostly white, with 1 to 2 inches of green)

Preparation

Step 1

Heat the oven to 400 degrees F. Scrub the potatoes, but leave on the skins. Toss with 2 tablespoons of the canola oil, 1 tablespoon rosemary, and 1 teaspoon salt. Roast the potatoes in a large roasting pan until tender, 25 to 40 minutes, depending on size. Remove from the oven and cool to room temperature.

FOR THE MAYONNAISE: Whisk together the lemon juice, mustard, and egg yolks. Slowly whisk in the remaining oil. When the oil is incorporated and the dressing is smooth, whisk in the remaining 1 tablespoon rosemary, 1/2 teaspoon salt, and the pepper.

Quarter the potatoes and put them in a large bowl. Add the mayonnaise and toss to coat. Add the scallions and toss once more. Serve at room temperature