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Roasted Mixed Potato Salad
from the kitchen of Sharmagne Leland-St.John

4 potatoes (Mixture of Garnet Sweet, Beauregard, Covington, Yukon Gold, Fingerlings or red new potatoes)
3 tablespoons extra virgin olive oil
Himalayan pink salt
Freshly ground black pepper
1/3 cup extra virgin olive oil
3 tablespoons minced sweet red onion
3 tablespoons chopped fresh dill
3 tablespoons cider vinegar
1 generous tablespoon Dijon mustard

Preheat the oven to 400º F.

Wash and scrub the potatoes with a vegetable brush. cut into 1 inch cubes.
Place in a large bowl and toss with the 3 tablespoons olive oil seasoned
to taste with the salt and pepper. Mix well to thoroughly coat. Spread
in a single layer on a rimmed cookie sheet. Place in the oven. Roast for
40 minutes until tender and golden brown. Set aside to cool.

In a small bowl combine the vinegar and mustard. Slowly whisk in the 1/3
cup olive oil until it is all incorporated. Season with the salt and pepper
and pour over the potatoes.

After the potatoes have cooled, add the onions and fresh herbs, then toss
to coat the potatoes with the dressing. Taste for seasoning and add more
if needed.

Serve at room temperature or refrigerate untilready to serve.

Yields approximately 8 servings.

 

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