Mustard-Vinaigrette Roasted Potato Salad

 

2

lb small red potatoes, unpeeled, quartered

3

cloves garlic, sliced

1/4

cup extra-virgin olive oil

1

teaspoon fresh chopped parsley

Sea salt and freshly ground pepper, to taste

2

teaspoons country-style Dijon mustard

Juice of 1 medium lemon (2 to 3 tablespoons)

1

teaspoon honey

• 1 Heat oven to 450ºF. In 13x9 pan, toss together potatoes, garlic, oil, salt and pepper. Roast uncovered about 30 minutes, stirring halfway through, until potatoes are golden and tender.
• 2 In medium bowl, whisk together mustard, lemon juice and honey. Add roasted potatoes; including garlic, oil and parsley. Using a rubber spatula, stir mixture until potatoes are coated. Let stand 15 minutes to marinate before serving, or cover and refrigerate overnight. Serve warm or cold.