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Mustard-Vinaigrette Roasted Potato Salad

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  • Prep Time 10 min
  • Total Time 55 min
  • Servings 4
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Skip the mayo and the dairy in an updated version of potato salad that's sure to be a hit at your next picnic. Serve it warm the day it's made, or let the flavors deepen in the refrigerator overnight.

Recipe by Jennifer Perillo
June 29, 2011

Ingredients

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

Directions

  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
291.0
% Daily Value
Total Fat
13.9g
21%
Saturated Fat
2.0g
10%
Sodium
69.5mg
3%
Total Carbohydrate
39.2g
13%
Dietary Fiber
4.3g
17%
Sugars
4.6g
Protein
4.6g
% Daily Value*:
Vitamin C
41.80%
42%
Calcium
3.20%
3%
Iron
10.50%
10%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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