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Roasted New Potato Salad with Dijon & Rosemary

Source: Fine Cooking - Issue No. 15
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Rating: 4.5   Reviews: 2 See Reviews
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Active Time:  10 Minutes
Total Time:  35 Minutes
  Serves 24
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
2 tablespoons chopped fresh rosemary leaves
1 1/2 teaspoons salt
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)
Roasted New Potato Salad with Dijon & Rosemary Recipe at
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 Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Roasted Potato Sides
 Perfect Potato Salads
Nutrition Facts per Serving
Yield:   Serves 24
Calories: 137
Fat. Total: 10g
Fiber: 2g
Carbohydrates, Total: 10g
Sodium: 159mg
% Cal. from Fat: 66%
Cholesterol: 18mg
Protein: 2g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Sarah Reviewed: 07/04/2009
I made it once for a cookout and it has been requested every time potato salad is in order. Not your traditional potato salad.... this one creates an impression!!
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