Honey Dijon Roasted Potato Salad
salad recipe adapted from Cupcakes to Caviar
Servings: 6 servings
Ingredients
- 2 pounds small red potatoes cut into small bite size pieces
- 3-4 tablespoons light olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 5 medium size Roma tomatoes seeded and sliced into bite size pieces
- 3 scallions or green onions thinly sliced, approximately 3 tablespoons
- 1/3-1/2 cup Honey Dijon vinaigrette recipe below
Honey Dijon Vinaigrette
- 3/4 cup extra virgin olive oil
- 1/4 white wine vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- plenty of fresh ground pepper
Instructions
- To Make The Potatoes: Move the oven rack to the bottom of the oven and then preheat oven to 450. In a large bowl, combine potatoes, olive oil, garlic powder and onion powder. Toss to coat and then spread out across a foil lined baking sheet. Bake for 25 minutes. Whisk together the vinaigrette while the potatoes are roasting.
- In a large bowl, combine the cooked potatoes, tomatoes and dressing. Toss gently to thoroughly coat. Add the scallions and toss once more. Serve immediately or refrigerate until ready to eat. Bring to room temperature again prior to serving. Enjoy!
- To Make The Dressing: Combine the mustard and vinegar in a medium size bowl and whisk to combine. Add the rest of the ingredients and whisk until thoroughly combined. Let the dressing stand for at least 30 minutes to meld the flavors. Whisk well or pour into a jar and shake well before serving.