Hot Potatoes

Roasted Potato Salad with Creamy Dijon Vinaigrette

heart of yukon gold

Who says a summer side dish has to be cold? Not me, even if you’re in the middle of a hot-hot-hot spell, like Boston this week. And this potato salad is proof.

Yukon Gold potatoes – those sweet and creamy and yellow-y gems – are roasted until lightly brown and tender, and then drizzled with a creamy, herb-y vinaigrette. It’s a win-win situation for everyone involved, no matter what the temperature outside.

Roasted Potato Salad with Creamy Dijon Vinaigrette
2 lbs of Yukon gold potatoes, cut into wedges
4 tablespoons of olive oil, divided in half
2 large cloves of garlic, chopped
1 teaspoon of freshly chopped thyme
½ teaspoon of salt plus 1/4 teaspoon
½ teaspoon of pepper plus 1/4 teaspoon
1 ½ teaspoon of white wine vinegar
2 tablespoons of minced shallot
2 teaspoons of Dijon mustard
2 teaspoons of freshly chopped tarragon

Place a large rimmed baking sheet in your oven and heat to 400º.

In a large mixing bowl, combine the potatoes, 2 tablespoons of oil, garlic and thyme and toss to coat. Arrange the potatoes in one layer on the preheated baking sheet and season with ½ teaspoon of salt and ½ teaspoon of pepper. Roast for 30 minutes, turning after 20 minutes, until golden brown and tender.

In a small bowl, whisk together the remaining 2 tablespoons of oil, 1/4 teaspoon of salt, 1/4 teaspoon of pepper, white wine vinegar, shallot and mustard. Toss with the roasted potatoes and garnish with the tarragon. Serve hot or at room temperature.

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