Roasted Potato Salad with Creole Mustard Vinaigrette
 
Makes 6 servings
Ingredients
  • 1½ pounds unpeeled medium gold and red potatoes, halved
  • ¼ cup olive oil
  • 3 cloves garlic, chopped
  • 2 teaspoons kosher salt
  • ½ cup chopped green bell pepper
  • ¼ cup chopped red onion
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped celery
  • Creole Mustard Vinaigrette (recipe follows)
Instructions
  1. Preheat oven to 400°. Line a jelly roll pan with foil.
  2. In a medium bowl, toss together potatoes, oil, garlic, and salt. Place on prepared pan.
  3. Bake until golden, 20 to 25 minutes. Let cool for 30 minutes.
  4. Place potatoes in a large bowl. Add bell pepper, onion, parsley, celery, and Creole Mustard Vinaigrette, stirring to combine. Refrigerate until ready to serve.
Recipe by Louisiana Cookin' at https://louisianacookin.com/roasted-potato-salad-with-creole-mustard-vinaigrette/