Warm Roasted Potato Salad with Mustardy Vinaigrette

In a German-style riff on traditional potato salad, the potatoes are roasted and served hot with a tangy mustard vinaigrette. Joining the sharp dressing and crispy potatoes are chunks of crunchy raw celery, fresh herbs, and sweet caramelized onions.… — In a German-style riff on traditional potato salad, the potatoes are roasted and served hot with a tangy mustard vinaigrette. Joining the sharp dressing and crispy potatoes are chunks of crunchy raw celery, fresh herbs, and sweet caramelized onions. A warm, a satisfying potato salad with multiple layers of flavor and texture, perfect for summer and winter nights alike. (Photo source: Jared Kent)

| Yield: 4 servings | Time: 40 minutes |

Ingredients

Roasted Potato Salad

1 pound Yukon gold potatoes, rinsed and split in half

6 sprigs fresh thyme (optional)

½ cup vegetable oil, split

salt and pepper

1 red or white onion, thinly sliced

4 cloves garlic, thinly sliced

Mustard Vinaigrette

1 tablespoon Dijon or spicy brown mustard

½ tablespoon stone-ground mustard (or add an extra ½ tablespoon of Dijon)

2 tablespoons apple cider or red wine vinegar

1 tablespoon sugar

1 tablespoon olive oil

Salt pepper to taste

For serving

2 stalks celery, diced small (about 1/4-inch cubes)

2 tablespoons chopped fresh dill (parsley or chives would also work)

Preparation

For the potato salad

Preheat the oven to 450F. Toss the potatoes with half of the oil, the sprigs of thyme, and a pinch of salt and pepper. Roast for 20-25 minutes, stirring halfway through, until the outsides are golden brown and crispy and the insides are soft.

As the potatoes are roasting, heat the rest of the oil over medium-high heat in a medium-sized pan. Add the onions and garlic and cook for 10-15 minutes, stirring occasionally, until the onions are soft and caramelized. Set aside and keep warm until ready to serve.

For the mustard Vinaigrette

In a small bowl, whisk together all ingredients to combine. Season to taste with salt and pepper.

For serving

Once the potatoes are cooked, remove them from the baking pan and transfer to a large bowl. Add the caramelized onions, mustard vinaigrette, and chopped celery and herbs to the bowl. Toss all ingredients together to combine evenly and serve immediately while warm.

Zero-waste tips

• Save the leaves from the celery to put into salads.

• You could also use red bliss, fingerling, russets, or any other potato you need to use up in this salad.