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Mustard-Vinaigrette Roasted Potato Salad
lb small red potatoes, unpeeled, quartered
cloves garlic, sliced
cup extra-virgin olive oil
teaspoon fresh chopped parsley
Sea salt and freshly ground pepper, to taste
teaspoons country-style Dijon mustard
Juice of 1 medium lemon (2 to 3 tablespoons)
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.
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.
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