July 4th Roasted potato salad with scallions recipe

July 4, 2:23 PMPrinceton Food ExaminerSue Gordon

Previous Next

Comment Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the Princeton Food Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

Roasted Potato salad with Scallions

Fantastically flavorful and different from a standard potato salad, Roasted Potato Salad with Scallions is dressed with a vinaigrette and served warm or at room temperature. 

Roasted Potato Salad with Scallions (serves 6 to 8)

3 lbs. Yukon gold potatoes
4 cloves garlic, unpeeled
6 tbls. olive oil, plus a bit more for roasting the potatoes
salt
2 tbls. white wine vinegar
2 tbls. Dijon mustard
4 scallions, chopped

Preheat oven to 450°F. Cover large baking sheet with foil. Spray with non-stick spray. Cut potatoes into large chunks. Toss potatoes and garlic lightly in olive oil and ½ teaspoon salt. Place on prepared baking sheet in one layer. Roast for 30 minutes. Turn and cook for another 10 minutes.

Meanwhile prepare dressing. In a large bowl, whisk together 6 tablespoons of olive oil with the vinegar, mustard and ¼ teaspoon of salt. Squeeze the cooked garlic cloves into the dressing and mix well. Remove 2 tablespoons of dressing and set aside. Toss cooked potatoes in remaining dressing with chopped scallions. Let sit until ready to serve, up to 2 hours. Otherwise, refrigerate. Just before serving, toss potatoes with extra dressing.