Description
A flavorful and versatile potato salad featuring roasted red-skinned potatoes tossed in a tangy balsamic vinaigrette.
Ingredients
- 2½ pounds small red-skinned potatoes, scrubbed and quartered
- 3 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- 2 cloves garlic, finely chopped
- 4 scallions, thinly sliced
- ¼ cup chopped fresh parsley
- ¼ cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 clove garlic, minced
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the quartered potatoes with 3 tablespoons of olive oil, salt, and pepper.
- Spread the potatoes cut-side down on the baking sheet and roast for 30–40 minutes until they are golden and tender.
- In a small bowl, whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper.
- Transfer the roasted potatoes to a large bowl while they are still warm. Add in the chopped garlic, scallions, and parsley.
- Pour the vinaigrette over the potatoes and gently toss to coat.
- Let the salad rest for 15–20 minutes before serving to allow the flavors to develop. Serve warm or at room temperature.
Notes
For best flavor, enjoy the salad within a day or two. Add a splash of balsamic vinegar or olive oil if it looks dry after storing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American