Roasted potato salad
We put a patriotic spin on the classic potato salad with a combination of red, white and blue potatoes. A spicy dressing gives it a healthier profile.
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Spicy dressing (recipe follows)
8 small new red potatoes, about 3/4 lb.
8 small Yukon gold potatoes, about 3/4 lb.
8 small blue or purple potatoes, about 3/4 lb.
3 tbsp. extra virgin olive oil
1/2 tsp. coarsely ground sea salt
Fresh ground pepper, to taste
3 tbsp. chopped shallots
2 tbsp. chopped, fresh flat-leaf parsley
For spicy dressing: Whisk together 1/4 cup white wine vinegar, 1 tbsp. fresh lemon juice, 1 tbsp. Dijon mustard and a pinch of sugar. Slowly drizzle in 1/2 cup olive oil and continue whisking until dressing is smooth and creamy. Set aside until potatoes are cooked.
For salad: Preheat oven to 350 degrees. Wash potatoes and pat dry, keeping reds separate from the others, as they take longer to cook. Cut all potatoes into bite-sized pieces or leave whole if they are small enough.
Place golds and blues in one bowl and reds in another. Toss with olive oil and sea salt. Place golds and blues in a single layer on a baking sheet with shallow sides. Place reds likewise on a separate baking sheet. Roast golds and blues in the center of the oven until tender, about 30 minutes. Reds will require about 45 minutes.
Combine all potatoes into one large bowl after roasting. Cool for about 20 minutes, then add dressing and toss gently. Sprinkle with additional salt and pepper, if desired. Top with shallots and parsley before serving. Best served at room temperature.