Roasted Potato Salad
Perfectly roasted potatoes dressed in a honey mustard vinaigrette. This side dish goes well with roasted or grilled meats, fish, or as part of a vegan spread.
For the roasted potatoes
- 2 lbs red potatoes medium-large dice, rinsed & patted dry
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
For the dressing
- 2 tbsp olive oil
- 1 tbsp garlic fresh, minced
- 1-2 tsp tarragon fresh, chopped
- 1/4 cup veganaise/mayonaise
- 1/4 cup honey
- 2 tbsp mustard stone ground or whole grain
- 2 tbsp chives fresh, chopped
- 1 tsp lemon zest
- 1/2 lemon juiced
- salt & pepper pinch of each
- 1 tbsp parsley fresh, chopped
- 2 tbsp capers
Roast the potatoes
Put a baking pan in the oven and preheat the oven to 450 degrees.
Toss together the potatoes, olive oil, salt & pepper. Once the oven has come to temperature and the pan has sat in there for at least 10 minutes, remove the pan from the oven and slide the potatoes directly onto the sheet pan.
Shake the pan so all the potatoes are in one layer and break apart any pieces that may be sticking together. Put the pan in the oven and roast for 25-30 minutes, shaking the pan every 5-10 minutes. If at 22-ish minutes the potatoes are not browning, broil them for the final few minutes.
Make the dressing
While the potatoes cook make the dressing by first warming the olive oil in a pan on the stove top. When the oil is warm, add the garlic and tarragon. Once the garlic and tarragon start to sizzle, remove from the heat and set aside to cool.
Combing the other ingredients for the dressing in a bowl and whisk together. Once the oil has cooled to room temperature, add to the dressing and whisk together again.
Prepare the salad to serve
Remove the potatoes from the oven and use a spatula to make sure there aren't pieces sticking to the pan. Allow it to cool for 5 minutes.
Add the potatoes into a bowl with the dressing, parsley, and capers. Toss to coat evenly, and serve warm.