Roasted Red Potato Salad

By carvalhohm

Ingredients

• 13 small red potatoes, diced ($1.99)
• 3 sprigs of rosemary ($.30)
• Salt and pepper
• Drizzles of olive oil ($.10)
• 1/2 cup mayonnaise ($.25)
• 1/2 cup milk ($.05)
• 1-2 Tbsp Dijon mustard ($.05)
• Salt and pepper

Details

Adapted from 5dollardinners.com

Preparation

Step 1

1. Dice red potatoes.

2. Using your fingers, pull off rosemary leaves by sliding and pinching your fingers down sprig. Chop rosemary leaves.

3. Add diced potatoes to baking dish. Sprinkle with salt and pepper and some of chopped rosemary. (You’ll need more rosemary for sauce.) Drizzle some olive oil over the top. Toss in baking dish.

4. Roast potatoes at 400 for 25-35 minutes, or until softened. (Larger pieces of potatoes will take longer to cook.)

5. In small bowl, add the mayonnaise, milk, Dijon mustard, salt and pepper.

6. Whisk and then add remaining chopped rosemary leaves. Mix in rosemary.

7. Pour the sauce over roasted potatoes.

8. Toss sauce with potatoes.

9. Serve Roasted Red Potato Salad warm…or chill for at least 2 hours and serve cold.

Cost $2.74