You can roast the potatoes and make the mayonnaise a day ahead; combine them just before serving.
- 4 pounds red-skinned potatoes
- 1 cup canola oil, divided
- 2 tablespoons chopped fresh rosemary leaves, divided
- 1 1/2 teaspoons salt, divided
- For the Mayonnaise:
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 large egg yolks
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup chopped scallions (mostly white, with 1 to 2 inches of green)
Heat the oven to 400 degrees F. Scrub the potatoes, but leave on the skins. Toss with 2 tablespoons of the canola oil, 1 tablespoon rosemary and 1 teaspoon salt. Roast the potatoes in a large roasting pan until tender, 25 to 40 minutes, depending on size. Remove from the oven and cool to room temperature.
FOR THE MAYONNAISE: Whisk together the lemon juice, mustard and egg yolks. Slowly whisk in the remaining oil. When the oil is incorporated and the dressing is smooth, whisk in the remaining 1 tablespoon rosemary, 1/2 teaspoon salt and the pepper.
Quarter the potatoes and put them in a large bowl. Add the mayonnaise and toss to coat. Add the scallions and toss once more. Serve at room temperature.
Serving Size = 1/2 cup
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
137 calories; 10g total fat; 18mg cholesterol; 159mg sodium; 10g carbohydrates; 2g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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