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.
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.
