Roasted Potato Salad Ⓥ

• large bowl
• rubber spatula
• cookie sheet
• small bowl
• whisk

• 2 pound red potato, scrubbed and cubed
• 6 T olive oil
• 1 T balsamic vinegar
• 2 t red wine vinegar
• 2 t Dijon mustard
• salt
• ¼ c chives or green onions, chopped

Preheat oven to 425.

Toss the potatoes with 1½ T oil in the large bowl and spread evenly on the cookie sheet. Roast for 25 minutes, stir, and continue roasting another 20 minutes, until golden brown.

Meanwhile, combine vinegar, mustard, and a pinch of salt, and contiu whisking as you drizzle in the remaining oil. Taste and adjust seasonings.

Transfer the potaotes back to the bowl and toss with dressing and chives.

Serve warm or at room temperature.

Adapted from the recipe for “Roasted potato salad with mustard-balsamic vinaigrette” in Vegetables Every Day, by Jack Bishop – read my review.

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