Roasted potato salad with mustard-walnut vinaigrette
Roast
Roasting
In my take on potato salad, mini spuds are roasted at high heat, then tossed in a pleasantly bracing mustard and walnut oil vinaigrette. Filled with plenty of toasted walnuts, fresh basil, and sliced scallions, this potato salad is best eaten at room temperature. I recommend gently smashing some of the potatoes to break their skins—this allows the vinaigrette to better penetrate the starchy goodness.
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