Roasted Potato Salad with Creamy Dijon Vinaigrette

By Jac_M

Adam Hickman, Cooking Light

JULY 2013

Ingredients

• 2 pounds Yukon gold potatoes, cut into wedges
• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons sliced garlic
• 1 teaspoon minced fresh thyme
• 3/4 teaspoon kosher salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1 1/2 tablespoons white wine vinegar
• 2 tablespoons minced shallots
• 2 teaspoons Dijon mustard
• 1 1/2 teaspoons chopped fresh tarragon

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

1. Place a large heavy baking sheet in oven. Preheat the oven to 400° (keep the baking sheet in oven as it preheats).

2. Combine potatoes, 1 1/2 tablespoons oil, garlic, and thyme in a medium bowl; toss to coat. Arrange the potato mixture on preheated baking sheet, and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Bake at 400° for 30 minutes or until browned and tender, turning after 20 minutes.

3. Combine remaining 1 1/2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, shallots, Dijon mustard, and tarragon in a small bowl, stirring well with a whisk. Drizzle dressing over potatoes.