Great for us folks who don't like mayo. We loved this.
Roasted Potato Salad with Creamy Dijon Vinaigrette
Yield: Serves 8 (serving size: about 3/4 cup potatoes and about 2 teaspoons dressing)
2 pounds Yukon gold potatoes, cut into wedges
3 tablespoons extra-virgin olive oil, divided
2 tablespoons sliced garlic
1 teaspoon minced fresh thyme
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 1/2 tablespoons white wine vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
1 1/2 teaspoons chopped fresh tarragon
1. Place a large heavy baking sheet in oven. Preheat the oven to 400° (keep the baking sheet in oven as it preheats).
2. Combine potatoes, 1 1/2 tablespoons oil, garlic, and thyme in a medium bowl; toss to coat. Arrange the potato mixture on preheated baking sheet, and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Bake at 400° for 30 minutes or until browned and tender, turning after 20 minutes.
3. Combine remaining 1 1/2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, shallots, Dijon mustard, and tarragon in a small bowl, stirring well with a whisk. Drizzle dressing over potatoes.
Amount per serving
Calories 145 Fat 5.1 g Satfat 0.7 g Monofat 3.7 g Polyfat 0.5 g Protein 2.9 g Carbohydrate 21.6 g Fiber 1.5 g Cholesterol 0.0 mg Iron 1.1 mg Sodium 218 mg Calcium 7 mg