Roasted Potato Salad
 
Makes About 10 Servings
Ingredients
  • 3 pounds baby red potatoes and gold potatoes, quartered
  • 3 tablespoons olive oil, divided
  • 1½ teaspoons kosher salt, divided
  • ¾ teaspoon ground black pepper, divided
  • 2 tablespoons apple cider vinegar
  • 4 teaspoons Dijon mustard
  • 1 cup chopped toasted pecans
  • 6 slices thick-cut bacon, cooked and crumbled
  • ¼ cup chopped fresh parsley
Instructions
  1. Preheat oven to 400°. Line a rimmed baking sheet with foil.
  2. In a large bowl, stir together potatoes, 2 tablespoons oil, 1 teaspoon salt, and ½ teaspoon pepper. Place in an even layer on prepared pan.
  3. Bake until golden brown and fork-tender, about 25 minutes. Let cool completely.
  4. In a small bowl, whisk together vinegar, mustard, and remaining 1 tablespoon oil.
  5. In a large bowl, toss together vinegar mixture, potatoes, pecans, bacon, parsley, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper.
Recipe by Louisiana Cookin' at https://louisianacookin.com/roasted-potato-salad/