Roasted tender new potatoes tossed in a little vinaigrette is a favorite potato dish in my house. It is so simple and delicious, plus it can be served with just about anything. This loose interpretation of a German-style potato salad is easy to put together in under 40 minutes. The trace of vinegar with the hint of dill and green onions elevates the potatoes to a more complex dish. It’s an easy option to serve a crowd, and it can be served warm or at room temperature.
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Servings: 6
2 pounds small new potatoes
½ cup and 2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ cup chopped green onions
1 tablespoon spicy mustard
¼ cup white wine vinegar
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¼ teaspoon dried dill weed
- Heat the oven to 375 degrees. Line a baking sheet with foil. Bring a 4-quart pot of water up to a boil and drop in the potatoes. Blanch the potatoes for 2 to 3 minutes. Drain and pat dry.
- Place the potatoes in a mixing bowl. Toss with 2 tablespoons of olive oil, ¼ teaspoon of salt, and ¼ teaspoon of pepper. Place into the heated oven, roasting 15 to 20 minutes or until golden on the outside and creamy and tender inside.
- In the mixing bowl, add the potatoes and whisk the green onions, mustard, vinegar, dried dill and remaining olive oil, salt and pepper.
- Pour the vinaigrette over the warm potatoes. Serve.
This article was originally published in the October 2022 issue of 225 magazine.