Dijon Potato Salad
This Dijon Potato Salad was so easy to make and tasted yummy; it's an instant favorite with the head chef and her family members at this house. I love the creamy buttery flavor of Yukon Gold Potatoes; add to that the fact that peeling is not required, and you have the perfect potato. In this recipe, the potatoes are baked; I tossed them in the oven and prepared the drizzle and another side while they were baking. It all went so fast that I didn't get to watch much of my favorite "movie to cook to," Momma Mia.
Dijon Potato Salad
Ingredients
2 pounds Yukon gold potatoes, cut into 8 wedges each
3 tablespoons extra-virgin olive oil, divided
1 tablespoon minced garlic
1 teaspoon minced fresh thyme
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 1/2 tablespoons white wine vinegar
3 tablespoons minced Vidalia onion
2 teaspoons Dijon mustard
1 1/2 teaspoons chopped fresh tarragon
Instructions
Place a large heavy baking sheet in the oven. Preheat the oven to 400° (keep the baking sheet in the oven as it preheats). Combine potatoes, onions, 1 1/2 tablespoons oil, garlic, and thyme in a medium bowl; toss to coat. Arrange the potato mixture on the preheated baking sheet, and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Bake at 400° for 30 minutes or until browned and tender, turning after 20 minutes.
Combine the remaining 1 1/2 tablespoons oil, the remaining 1/4 teaspoon salt, the remaining 1/4 teaspoon pepper, vinegar, shallots, Dijon mustard, and tarragon in a small bowl, stirring well with a whisk. Drizzle the dressing over the potatoes.
Notes
Next time, I will use two baking sheets to keep the potatoes in a single layer for better browning. The salad was delish at room temperature - it was even more fabulous served cold the next day. Imagine with a little crumbled bacon -of course, bacon makes everything better.