Roasted Potato Salad With Herbs

1. 1

   Heat oven to 350 degrees. Scrub and dry the potatoes. Leave the smaller potatoes whole and cut any larger potatoes in half so they are all bite-sized.

2. 2

   Drizzle the potatoes with 1.5 T olive oil and toss with your hands to evenly coat the potatoes in the oil. Season with salt and pepper to taste. Roast for 15 minutes, flip them over with a spatula and roast for another 15 minutes.

3. 3

   Make the dressing while the potatoes roast. Put the shallot, mustard and vinegar in a small bowl and stir to combine. Gradually whisk in the olive oil to create an emulsion. Season with salt and pepper.

4. 4

   When the potatoes are done, remove from the oven and transfer to a large bowl. Add chives, mint and celery and toss with the dressing. Can be served warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.