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Mustard-Vinaigrette Roasted Potato Salad
Mustard-Vinaigrette Roasted Potato Salad
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Prep Time:
10 minutes
Total Time:
55 minutes
Elevate your potato salad with a dairy-free twist, perfect for picnics. Enjoy warm freshly made or chill overnight for enhanced flavors.
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:
  • Preheat the oven to 450°F. Toss potatoes, garlic, oil, salt, and pepper in a 13x9 pan. Roast uncovered for about 30 minutes, stirring halfway through, until potatoes are golden and tender.
  • Combine mustard, lemon juice, and honey in a medium bowl. Toss in roasted potatoes with garlic, oil, and parsley. Gently stir until potatoes are well coated. Allow them to marinate for 15 minutes before serving, or chill in the fridge overnight. Enjoy warm or cold.

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