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The perfect side dish for your summer that’s light, refreshing and full of flavor!
Start by preheating your oven to 400 F.
Prepare the potatoes by cleaning them, and placing them on a baking sheet in a single layer. Pour the olive oil on top of the potatoes, and sprinkle them with the rosemary, salt and pepper. Toss (with clean hands!) until well coated and arrange in a single layer again.
Bake for 30-35 minutes or until the potatoes are browned and fork tender. Remove from the oven and set them aside to cool for 15 minutes.
In a small bowl combine the Djion and yellow mustard, white wine vinegar, shallot, celery, salt and pepper and stir. Using a whisk, slowly drizzle in the olive oil (up to 2 tablespoons) until smooth. Give it a taste and adjust your spices/seasonings if needed.
Once the potatoes are cooled, transfer to a large bowl. Pour enough dressing over the potatoes to lightly coat them. Toss gently and add more dressing as needed. Cover the bowl with plastic wrap and refrigerate for up to 2 hours. Enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!