Roasted Potato Salad with Creamy Dijon Vinaigrette

Name: Roasted Potato Salad with Creamy Dijon Vinaigrette
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper, divided; 2 teaspoons Dijon mustard; 2 teaspoons chopped fresh tarragon; 1 teaspoon minced fresh thyme; 2 Tbsps sliced garlic; 1 teaspoons kosher salt, divided; 3 Tbsps extra-virgin olive oil, divided; 2 Tbsps minced shallots; 2 Tbsps white wine vinegar; 907 grams Yukon gold potatoes, cut into wedges

You can never have too many side dish recipes, so give Roasted Potato Salad with Creamy Dijon Vinaigrette a try. Watching your figure? This gluten free, whole 30, and vegan recipe has 120 calories, 3g of protein, and 5g of fat per serving. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 8. It will be a hit at your The Fourth Of July event. Head to the store and pick up olive oil, thyme, tarragon, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Place a large heavy baking sheet in oven. Preheat the oven to 400 (keep the baking sheet in oven as it preheats).

Equipment you will use

Baking Sheet

Oven

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.

Ingredients you will need

Black Pepper

Potato

Garlic

Thyme

Salt

Cooking Oil

Equipment you will use

Baking Sheet

Bowl

Bake at 400 for 30 minutes or until browned and tender, turning after 20 minutes.

Equipment you will use

Oven

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.

Ingredients you will need

Dijon Mustard