Backyard parties and summer BBQ's just got a healthy potato salad makeover. This packs in so much flavor you won't even miss your old recipe.
Your New Favorite Roasted Potato Salad
Honey Mustard Roasted Potato Salad
Tara Bruner
4
30 minutes
45 minutes
American
Salad
Sweet honey, tangy mustard, and our new Rosé Wine vinegar combine in a vinaigrette poured over cooled roasted potatoes. A little watercress and Sumac Marinated Red Onions finish it off for the perfect bite.
Ingredients
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24oz bag baby gold potatoes, scrubbed
3 TBS Extra Virgin Olive Oil
Sea Salt & Fine Ground Pepper
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2 TBS Rosé wine vinegar
2 tablespoons whole grain mustard
2 teaspoons honey
1 TBS chives, finely chopped
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Couple forkfuls of Sumac Marinated Onions
1 TBS chives, finely chopped
handful of watercress
Directions
Preheat oven to 350ºF. Cut any larger potatoes in half, place on a large roasting tray and toss with the oil, salt and pepper. Roast for about 40 minutes, or until tender when pierced with a fork. Set aside to cool.
To make the dressing, whisk the honey, mustard, and rosé vinegar until thick. Season with salt and pepper and stir in half the chives
Put the potatoes in a large bowl and pour over the dressing. With a large spoon, stir gently until potatoes are coated. Arrange in a serving bowl with the sumac onions and watercress then scatter over the remaining chives.
