Knock-Your-Socks-Off Roast Potato Salad
Serves: 4-6
  • 1 ½ pounds red, white and purple small (1-2-inch) potatoes
  • 2 tablespoons olive oil, divided
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon minced shallots
  • 1 teaspoon white wine vinegar
  • ½ teaspoon Dijon mustard.
  1. Preheat the oven to 425 degrees. Coat a shallow baking sheet pan with cooking spray.
  2. Cut the potatoes in quarters, so that all the pieces are about 1-inch. Toss with 1 tablespoon of the olive oil, the salt and pepper. Spread out on the baking sheet with a cut side facing down and bake 15 minutes. Turn the potatoes with another cut side facing down and bake until lightly browned and fork tender, another 10 minutes.
  3. Whisk the remaining 1 tablespoon olive oil, shallots, vinegar and Dijon in a medium bowl; add the potatoes and toss to coat.
Recipe by Marge Perry's A Sweet and Savory Life at