Roasted Potato Salad

For 5 Servings, Roasted Potato Salad keeps the list centered on Yukon gold potatoes, olive oil and Coarse kosher salt and black pepper. Set aside about 50 minutes.

• Yield 5 Servings
• Ready in 50 minutes
• Prep 20 minutes
• Cook 30 minutes

Ingredients

Roasted Potatoes

• 2-3 pounds Yukon gold potatoes , unpeeled and cut into wedges (or cubes)
• 2 tablespoons olive oil
• Coarse kosher salt and black pepper

Dressing and Garnishes

• 2 teaspoons Dijon mustard
• 1 tablespoons fresh lemon juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• ¼ teaspoon salt
• Pinch of black pepper
• Crumbled goat cheese , optional
• Finely chopped fresh chives
• Cooked , crumbled bacon

Instructions

1. Preheat the oven to 400 degrees F. If you want the potatoes crispier on the outsides, pop your large, rimmed baking sheet in the oven as it preheats so it is nice and hot when you add the potatoes.
2. Toss the potatoes with the 2 tablespoons olive oil and a sprinkle of coarse kosher salt and black pepper (about 1/4 teaspoon each).
3. Put the potatoes on the hot baking sheet in a single layer and bake for 20 minutes. Flip the potatoes and bake for 10 minutes, give or take, until the potatoes are golden and tender.
4. While the potatoes are baking, make the dressing by whisking together the Dijon, lemon juice, vinegar, olive oil, salt and pepper together in a small bowl.
5. When the potatoes are finished cooking, scrape them into a shallow bowl or serving platter. If using the goat cheese, sprinkle it immediately over the warm potatoes so it melts slightly. Drizzle the dressing over the potatoes and toss gently to combine.
6. Garnish with bacon crumbles and chives. Serve warm or at room temperature.

Dress it just before it goes to the table so the leaves stay crisp.