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Oven-Roasted Potato Salad

List of Ingredients




This is my wintertime Potato Salad.

Makes 12 servings.

• 2 ½ pounds baking potatoes, cut into 2-inch chunks
• 2 tablespoons plus ½ cup olive oil
• 4 cloves garlic, minced
• 2 tablespoons chopped fresh rosemary
• ½ teaspoon red pepper flakes
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• ¾ cup chopped scallions




Recipe



1. Preheat the oven to 450 degrees Fahrenheit. Coat a baking sheet with cooking spray.

2. In a large bowl, combine the potatoes, 2 tablespoons olive oil, garlic, rosemary, and red pepper flakes. Spread the potatoes in a single layer on the baking sheet. Bake, turning occasionally, until browned and tender in the center, about 35 minutes.

3. Meanwhile, make the dressing. In a small bowl, combine the vinegar, mustard, salt, and pepper. Whisk in the remaining ½ cup olive oil in a slow, steady stream.

4. In a large bowl, combine the potatoes and scallions. Pour the dressing over the warm potatoes and toss well to coat. Serve warm or at room temperature.


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