Roasted Potato Salad with Creamy Dijon Viniagrette

Ingredients

• Potato

  Flesh and skin, raw

  2 potato, large or 738g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Garlic

  Raw

  2 tbsp or 17g

• Thyme

  Fresh

  1 tsp or 0.8g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Balsamic vinegar

  2 tsp or 11g

• Shallots

  Raw

  2 tbsp chopped or 20g

• Dijon mustard

  Grey poupon

  2 tsp or 10g

• Tarragon

  Spices, dried

  1 tbsp, leaves or 2g

Directions

1. Place a large heavy baking sheet in oven. Preheat the oven to 400 degrees F (keep the baking sheet in oven as it preheats).
2. Combine potatoes, add half of the olive oil, garlic, and thyme in a medium bowl; toss to coat. Arrange the potato mixture on preheated baking sheet, and sprinkle with half of the salt and half of the black pepper. Bake for 30 minutes or until browned and fork tender, turning after 20 minutes.
3. Combine remaining olive oil, remaining salt, remaining pepper, vinegar, shallots, Dijon mustard, and tarragon in a small bowl, stirring well with a whisk. Drizzle dressing over potatoes. Enjoy!
4. Recipe inspired by: http://www.myrecipes.com/recipe/roasted-potato-salad-dijon-vinaigrette

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