Roasted Potato Salad with Mustard-Walnut Vinaigrette

By lorik

Ingredients

• Salad:
• 1 pound mixed marble potatoes, or other small potatoes
• 1/4 cup walnuts, toasted and roughly chopped
• 3-4 basil leaves torn into bite-sized pieces
• 2-3 scallions, white and green parts thinly sliced crosswise
• Vinaigrette:
• 1/4 tsp garlic, smashed into a paste
• 3/4 tsp whole-grain mustard
• 3/4 tsp Dijon mustard
• 1 1/2 tsp lemon juice
• 3/4 tsp red wine vinegar
• 1 1/2 tsp roasted walnut oil
• 1 Tbsp extra-virgin olive oil
• Sea salt and freshly ground black pepper, to taste

Preparation

Step 1

Preheat oven to 425° F and line a rimmed baking sheets with parchment paper.
Wash and dry potatoes, then spread evenly between on baking sheet. Drizzle with olive oil and toss to evenly coat potatoes. Sprinkle with freshly-ground black pepper and sea salt, then roast, shaking the pan occasionally, until potatoes are tender and browning (about 45 minutes, depending on the size of your potatoes).
Meanwhile, prepare vinaigrette. Add garlic paste to a small bowl along with mustards, lemon juice, and vinegar. Whisk to emulsify. Add olive and walnut oils and whisk vigorously to combine. Taste and adjust seasoning with additional sea salt and pepper.
When potatoes are done, transfer to a large bowl. Add scallions and dressing, and toss to coat. Using the back of a mixing spoon or the end of a wooden spatula, roughly smash some of the potatoes to break the skins. You’re not making mashed potatoes, but breaking the potatoes down will allow them to soak up more of the vinaigrette.
Allow dressed potatoes to sit at room temperature for about 45 minutes to one hour. Just before serving, stir in walnuts and basil.