Dijon and Rosemary Roasted New Potato Salad

By JanetLynn198

Mayonaise and potatoes can be done a day in advance. Combine the two just before serving.

Ingredients

• 4 pounds red-skinned potatoes
• 1 cup canola oil
• 2 tbsp chopped fresh rosemary leaves
• 1 1/2 tsp salt
• For the Mayonnaise
• 1 tbsp fresh lemon juice
• 2 tsp dijon mustard
• 2 large egg yolks
• 1/4 tsp freshly ground black pepper
• 1/2 cup chopped scallions (mostly white, with 1-2" of green)

Details

Servings 24
Preparation time 30mins
Cooking time 60mins
Adapted from Cooking.com

Preparation

Step 1

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

2. 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 tso salt, and the pepper.

3. 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.