ROASTEDROASTEDPOTATOPOTATOSALADSALAD
WWITHTHCREOLECREOLEMUSTARDMUSTARD
VINAVINAIGRETTEGRETTE
MAKES 6 SERVINGS
Crispy potatoes and tangy mustard
vinaigrette are a stellar combination in
this potato salad.
1½ pounds unpeeled medium gold
and red potatoes, halved
¼ cup olive oil
3 cloves garlic, chopped
2 teaspoons kosher salt
½ cup chopped green bell pepper
¼ cup chopped red onion
¼ cup chopped fresh parsley
¼ cup chopped celery
Creole Mustard Vinaigrette
(recipe follows)- Preheat oven to 400°. Line a jelly
roll pan with foil. - In a medium bowl, toss together
potatoes, oil, garlic, and salt. Place on
prepared pan. - Bake until golden, 20 to 25 minutes.
Let cool for 30 minutes. - Place potatoes in a large bowl. Add
bell pepper, onion, parsley, celery, and
Creole Mustard Vinaigrette, stirring
to combine. Refrigerate until ready
to serve.
CCREOLEREOLE MMUSTARDUSTARD VVINAIGRETTEINAIGRETTE
MAKES ½ CUP⅓ cup extra-virgin olive oil
3 tablespoons red wine vinegar
3 tablespoons Creole mustard
1 teaspoon kosher salt- In a small bowl, whisk together
all ingredients until combined.
Use immediately.