Roasted Potato Salad

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
about 4 servings
Level:
Intermediate

Ingredients
  • 2 pounds Yukon gold potatoes
  • Salt
  • 8 ounces extra-virgin olive oil
  • Black pepper
  • 1 fennel bulb with fronds
  • 1 bunch celery hearts with leafy tops
  • 1 teaspoon Dijon mustard
  • 2 tablespoons cider vinegar
  • 1 tablespoon fennel seeds, toasted
Directions
  • Preheat oven to 450 degrees F.

  • Cut potatoes into quarters, cover with water, salt the water, and bring to a simmer. Simmer until tender and drain, letting all the steam evaporate. When dry and cool, toss with 4 ounces extra-virgin olive oil and season with salt and pepper, to taste. Place in a single layer on a roasting pan and roast for 30 minutes until tender and golden brown. The potatoes will need to be stirred while roasting to insure all sides are nicely browned.

  • While potatoes are roasting, "shave" the fennel using a mandoline or the slicing side of a box grater. Thinly slice celery stalks and tops. Reserve.

  • Make the vinaigrette: In a large bowl, whisk together the Dijon mustard, vinegar, and salt, to taste. Gradually whisk in the remaining 4 ounces extra-virgin olive oil. Fold in fennel seeds and season with salt and pepper, to taste.

  • Remove roasted potatoes from oven and allow to slightly cool. Add potatoes and their oil to the vinaigrette bowl. Top with shaved celery and fennel and toss.


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