Mustard-Vinaigrette Roasted Potato Salad

Blogger Jennifer Perillo of In Jennie's Kitchen shares a favorite recipe. A great salad for a hot, sunny day--the dressing is mayo and dairy free, making it a perfect side dish for picnics. Serve it warm the day it’s made, or refrigerate overnight to let the flavors marinate, giving it bonus points for being an easy, make-ahead dish too.

  • Prep Time 10 min
  • Total Time 55 min
  • Servings 4

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.