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.
1 Picture
Ingredients
- For the Mayonnaise:
- 4 pounds 4 pounds red-skinned potatoes
- 1 cup 1 cup canola oil
- 2 tablespoons 2 tablespoons chopped fresh rosemary leaves
- 1 1/2 teaspoons 1 1/2 teaspoons salt
- 1 tablespoon 1 tablespoon fresh lemon juice
- 2 teaspoons 2 teaspoons dijon mustard
- 2 large 2 large egg yolks
- 1/4 teaspoon 1/4 teaspoon freshly ground black pepper
- 1/2 cup 1/2 cup chopped scallions (mostly white, with 1 to 2 inches of green)
Details
Servings 24
Preparation time 10mins
Cooking time 35mins
Adapted from cooking.com
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
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