Author: Valerie@Snap-Peas
Dijon Potato Salad
- 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
- 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.
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.
Recipe by snap-peas at https://www.snap-peas.com/2013/06/18/dijon-potato-salad/
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