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Mustard-Vinaigrette Roasted Potato Salad

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Jennifer Perillo
Updated Jun 29, 2011
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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.

Mustard-Vinaigrette Roasted Potato Salad

  • Prep Time 10 min
  • Total 55 min
  • Servings 4
  • Ingredients 8
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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

Instructions

  • Step 
    1
    Heat oven to 450°F. 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.
  • Step 
    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

Nutrition Facts are not available for this recipe
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