MUSTARD-VINAIGRETTE ROASTED POTATO SALAD
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.
Categories Side Dish
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
- 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 Facts : ServingSize 1 Serving
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M0cs0 Mcxs
[email protected]I'm not sure what went wrong, but my potato salad turned out really bland. The mustard vinaigrette didn't have much flavor and the potatoes were mushy. I wouldn't recommend this recipe.
Zubair Rehman
[email protected]This potato salad was just okay. The mustard vinaigrette was a bit too tangy for my taste and the potatoes were a bit dry. I wouldn't make this again.
Mud Royal
[email protected]I made this potato salad for a potluck and it was a huge success! Everyone loved it. The mustard vinaigrette was especially good.
Viola Gashi
[email protected]This recipe is a keeper! The potato salad was delicious and the mustard vinaigrette was perfect. I will definitely be making this again.
Mukose Azedi
[email protected]This potato salad is amazing! I've made it several times now and it's always a hit. The mustard vinaigrette is the perfect balance of tangy and sweet, and the roasted potatoes add a nice smoky flavor. I also love that this salad is so easy to make. I