Roasted Potato Salad
- Level: Intermediate
- Yield: about 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 711
- Total Fat
- 57
- Saturated Fat
- 8
- Carbohydrates
- 47
- Dietary Fiber
- 8
- Sugar
- 5
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 915
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
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.