|Roasted Potato Salad|
|September 25, 2002|
NY Times, May 21, 1989, Entertaining Section, via Judy Lucianovic
2 1/2 lbs. small red Bliss, Bintje or Yukon Gold potatoes
1 garlic clove, chopped
5 Tbs. olive oil
Salt and freshly ground pepper to taste
1.5 Tbs. red-wine vinegar
1 Tbs. grainy mustard
2 tsp. minced chives
1 tsp. fresh rosemary
Preheat the oven to 425 degrees
Scrub the potatoes and cut them in quarters or, if they are more than two inches in diameter, in eighths. Place them in a single layer in the baking dish.
Scatter the garlic, three Tbs. of the olive oil, and the salt and pepper over the potatoes, and toss. Roast for 30 - 40 minutes, tossing gently every 10 minutes so the potatoes cook evenly.
Beat the vinegar and mustard in a large bowl. Whisk in the remaining olive oil until smooth. Add the roasted potatoes and mix gently. Season, if desired, with additional salt and pepper, and cool to room temperature. Just before serving, fold in the chives and rosemary.
Yield: six servings
Add garlic more than halfway through roasting to avoid burning
Use 1.25 - 1.5 lbs. potatoes for 2/3 amount of garlic, herbs, and dressing specified in recipe.
If you actually manage to have leftovers from this recipe -- which is rare in my household -- after storing in refrigerator, let potatoes come fully to room temp before serving.