Crispy potatoes and tangy mustard vinaigrette are a stellar combination in this Roasted Potato Salad with Creole Mustard Vinaigrette.
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
- Preheat oven to 400°. Line a jelly roll pan with foil.
- In a medium bowl, toss together potatoes, oil, garlic, and salt. Place on prepared pan.
- Bake until golden, 20 to 25 minutes. Let cool for 30 minutes.
- Place potatoes in a large bowl. Add bell pepper, onion, parsley, celery, and Creole Mustard Vinaigrette, stirring to combine. Refrigerate until ready to serve.
Creole Mustard Vinaigrette
Makes ½ cup
Ingredients
- ⅓ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 3 tablespoons Creole mustard
- 1 teaspoon kosher salt
Instructions
- In a small bowl, whisk together all ingredients until combined. Use immediately.
