Sunday, June 22, 2008
Roasted Potato Salad with Mustard Dressing
I'm always on the lookout for recipes that are new and different. When I saw a recipe for this salad I copied it and set it aside to try later. Later turned out to be several years, but it was definitely worth it! The first time I tried it was last weekend to bring to my company picnic, and I was sorry I didn't keep it home! A few people have asked me for the recipe, and it made a perfect side dish for the ribs we had for dinner tonight... so here it is. Enjoy!
3 pounds small red or white creamer potatoes,washed and cut in half
1 tablespoon olive oil
1/4 tsp black pepper
1/2 tsp creole seasoning
1/2 teaspoon kosher salt
1/4 to 1/2 cup chopped, crisp bacon (I cheated and used pre-cooked)
2 cups chopped green onion
2 garlic cloves, minced or garlic powder to taste
3 tablespoons country style or whole grain Dijon mustard
3 tablespoons mayonnaise
1 1/2 tablespoons honey
1 1/2 tablespoons champagne vinegar
1/4 cup chopped fresh flat leaf parsley
Preheat oven to 425ºF. Lightly grease a large cookie sheet with olive oil.
Place cut potatoes in a large bowl and add olive oil, pepper, creole seasoning and salt. Toss gently with your hands until potatoes are evenly coated. Pour onto cookie sheet and place in preheated oven.
After 15 minutes turn the potatoes and continue cooking another 15 minutes. Potatoes should be golden brown and cooked through. Set aside to cool completely.
In a large bowl, mix mustard, mayonnaise, honey and vinegar. Add onions, garlic, bacon and potatoes, mixing well to coat. Mix in chopped parsley last and chill at least 1 hour before serving.