Welcome to a new week! Monday mornings bring such refreshment and possibility: an entirely new week to conquer something new. But honestly, where would we be without weekends? I hope yours was a pleasant one. I certainly took some much-needed naps and loved my weekly trip to the grocery store. I even purchased my first sugar pumpkin of the season! (Stay tuned for a splendid pumpkin recipe later this week.)
Ever since I married my husband, Chad, weekends have inevitably included college football to some degree (at least in the autumn-time). We have yet to throw our own tailgate party, but as soon as we do, this next recipe is sure to be on the menu.
To me, nothing says football season like potato salad, and nothing says autumn like roasted veggies. This spin on potato salad combines both ideas into a crispy, tangy plate of goodness. The potatoes are sliced and oven roasted to a perfect mix between crunchy and soft. I love the deconstructed feel of the vinaigrette. It's light, but infused with flavor, filled with fresh herbs and whole-grain mustard to replace the goopy mayonnaise of this recipe's classic predecessor. Hard-boiled egg gives this dish the protein it needs to stand alone at the center of your dinner plate, but the salad also pairs well with grilled chicken and sweet corn.
Roasted Potato Salad with Mustard and Fresh Herb Vinaigrette
Slightly altered from the fabulous original by So Good and Tasty
Serves 4-6
Fresh herbs and whole-grain mustard are a must for this recipe, but feel free to use any kind of potato you have on hand (minus a sweet potato); I've never used a type of potato that didn't shine. Italian parsley has a more potent flavor and palatable texture than regular parsley. If you can't find the Italian kind, cut it out of the recipe and make sure you have extra dill.
2 pounds potatoes
2 tablespoons olive oil
salt and pepper
Vinaigrette:
1/4 cup chives, finely chopped
1/4 cup Italian (flat leaf) parsley, finely chopped
2 tablespoons dill, chopped (dried is okay)
1 1/2 tablespoons white vinegar
2 teaspoons olive oil
1 tablespoon whole-grain mustard (I use Inglehoffer original stone ground mustard)
2 hard boiled eggs, crumbled (optional)
Preheat the oven to 400˚F.
Scrub the potatoes clean, then cut into 1/8-inch thick slices. Toss potato slices with olive oil, salt, and pepper to coat.
Organize the potato slices on a foil-lined baking sheet so that none of them overlap. Roast in the oven for about 20 minutes or until the potatoes are lightly browned and sizzling. Flip and roast for another 10 - 15 minutes.
While the potatoes are roasting, combine the vinaigrette ingredients (except for the eggs) in a small bowl. Season with salt and pepper to taste.
When the potatoes have finished roasting, transfer them to a plate. Drizzle with vinaigrette and sprinkle with the crumbled egg.
This dish is best when served right away; the potatoes are still warm and crispy, and the vinaigrette is especially tangy and flavorful. If you want to prepare it ahead of time, though, store the potatoes, vinaigrette, and eggs in separate glass containers in the fridge. I wouldn't suggest making this earlier than the night before you plan to serve it.
