This Dijon Potato Salad was so easy to make and tasted so yummy, it’s an instant favorite with the head chef at this house and her family members…..
I love the creamy buttery flavor of Yukon Gold Potatoes, add to that the fact that peeling is not required and you have the perfect potato.
In this recipe the potatoes are baked, I tossed them in the oven and prepared the drizzle and another side while they were baking. It all went so fast that I didn’t get to watch very much of my favorite “movie to cook to”, Momma Mia……
Ingredients
- 2 pounds Yukon gold potatoes, cut into 8 wedges each
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoon minced garlic
- 1 teaspoon minced fresh thyme
- ¾ teaspoon kosher salt, divided
- ¾ teaspoon freshly ground black pepper, divided
- 1½ tablespoons white wine vinegar
- 3 tablespoons minced vadalia onion
- 2 teaspoons Dijon mustard
- 1½ teaspoons chopped fresh tarragon
Instructions
- Place a large heavy baking sheet in oven. Preheat the oven to 400° (keep the baking sheet in oven as it preheats). Combine potatoes, onions, 1½ tablespoons oil, garlic, and thyme in a medium bowl; toss to coat. Arrange the potato mixture on preheated baking sheet, and sprinkle with ½ teaspoon salt and ½ teaspoon black pepper. Bake at 400° for 30 minutes or until browned and tender, turning after 20 minutes.
- Combine remaining 1½ tablespoons oil, remaining ¼ teaspoon salt, remaining ¼ teaspoon pepper, vinegar, shallots, Dijon mustard, and tarragon in a small bowl, stirring well with a whisk. Drizzle dressing over potatoes.
Notes
Next time, I will use two baking sheets to keep the potatoes in a single layer for better browning. The salad was delish at room temperature - it was even more fabulous served cold the next day. Imagine with a little crumbled bacon -of course, bacon makes everything better.
thanks for visiting!