Roasted Potato Salad

Name: Roasted Potato Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Black pepper; 1 bunch celery hearts with leafy tops; 2 Tbsps cider vinegar; 1 teaspoon Dijon mustard; 1 fennel bulb with fronds; 1 Tbsp fennel seeds, toasted; 227 grams extra-virgin olive oil; 4 servings Salt; 907 grams Yukon gold potatoes

Roasted Potato Salad might be just the side dish you are searching for. One serving contains 662 calories, 7g of protein, and 57g of fat. This gluten free, whole 30, and vegan recipe serves 4. If you have salt, dijon mustard, cider vinegar, and From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 450 degrees F.

Equipment you will use

Oven

Cut potatoes into quarters, cover with water, salt the water, and bring to a simmer. Simmer until tender and drain, letting all the steam evaporate. When dry and cool, toss with 4 ounces extra-virgin olive oil and season with salt and pepper, to taste.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Potato

Water

Salt

Place in a single layer on a roasting pan and roast for 30 minutes until tender and golden brown. The potatoes will need to be stirred while roasting to insure all sides are nicely browned.

Ingredients you will need

Potato

Equipment you will use

Roasting Pan

While potatoes are roasting, "shave" the fennel using a mandoline or the slicing side of a box grater. Thinly slice celery stalks and tops. Reserve.

Ingredients you will need

Celery Rib

Potato

Fennel

Equipment you will use

Box Grater

Mandoline

Make the vinaigrette: In a large bowl, whisk together the Dijon mustard, vinegar, and salt, to taste. Gradually whisk in the remaining 4 ounces extra-virgin olive oil. Fold in fennel seeds and season with salt and pepper, to taste.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Dijon Mustard