Roasted Potato Salad with Creamy Dijon Vinaigrette
Here's a new twist on potato salad--a warm dish of golden-brown potato wedges with a creamy-tangy dressing drizzled on top. You can also serve it at room temperature.
Recipe from Cooking Light
Hands-on: 10 Minutes
Total: 40 Minutes
Nutritional Information
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
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.
Adam Hickman, July 2013
Posted by: pgeistfeld@yahoo.com
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