Warm Herbed Potato Salad
Potato salad is a typical summer food – perfect for BBQs, potlucks and easy dinners. But, really I’m not a mayonnaise potato salad person. I am, however, a tangy potato salad person – and this warm herbed potato salad totally hits the spot for me.
3 large russet potatoes, scrubbed and dried
4 tbsp olive oil
4 large cloves garlic, peeled
2 tbsp Maille lemon and garlic mustard
1 tbsp lemon juice
1 tsp dried parsley + more for garnish
1/8 tsp dried ground thyme
salt to taste
- Preheat oven to 400 degrees.
- Cut off the ends of each potato, slice in half lengthwise then slice three times so that you are left with eight evenly sized sections.
- Toss potatoes with 2 tbsp olive oil and place in an even layer on a baking sheet, and roast 30 minutes, flipping once halfway through cooking.
- Place garlic cloves in a small tin foil pouch with 1 tsp olive oil and a pinch of salt, wrap tightly and place on the same baking sheet as the potatoes.
- While the potatoes are roasting, make the vinaigrette by combining the mustard with lemon juice, remaining olive oil, parsley and thyme.
- Once the potatoes are cooked through, remove the garlic pouch from the oven and set aside.
- Turn the broiler on high and finish cooking the potatoes, about 3-5 minutes or until the wedges are golden brown – watch this step closely so that you don’t burn the potatoes.
- Mash the garlic and combine with vinaigrette – be sure to add the olive oil from the pouch, it’s filled with flavor.
- In a large bowl, toss the hot roasted potato wedges with the vinaigrette using a rubber spatula and plate immediately, topped with extra parsley for color.
I want to share these delicious mustards with you! Leave a comment below sharing your favorite way to use Dijon mustard for your chance to win a Maille Summer Bistro Collection gift set! The set includes three mustards as well as three tasting spoons from France and a Maille apron (for a prize worth $100). Good luck!