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French Roasted Potato Salad

May 16, 2011

Along with ML’s Macaroni Salad, this potato salad is a great light dish to serve at picnics or bbqs. This is a healthier and vegan version of potato salad. I would recommend whisking the vinegar and mustard well. I did not do it enough, which you can tell in the picture below. Nonetheless, we enjoyed ours with tofu dogs and baked beans.

French Roasted Potato Salad

  • 1 lb fingerling potatoes,
  • olive oil
  • 1 tsp kosher salt
  • 1 tsp ground pepper
  • 1/4 cup of sliced onion
  • 1/4 cup of chopped fresh tarragon
  • 1 tb dried thyme
  • 3 tb white wine vinegar
  • 1 tb Dijon mustard

1. Preheat the oven to 400.

2. Slice the potatoes and toss them in olive oil, and bake for 40 minutes.

3. Whisk together the mustard, vinegar, onion, tarragon, thyme, salt, and pepper. Toss in with the potatoes. Add olive oil if it needs to be smoother. Let the potato salad sit for a little bit so the flavors marry.

4. Serve warm or cool

2 Comments leave one →
  1. marcela permalink
    May 16, 2011 9:12 pm

    i’m going to make this for our memorial day block party. sounds hmm hmm good!


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