Roasted Potato Salad

Roasted Potato Salad

Creamy potato salads don’t do well on hot Louisiana days, but this zippy vinegar version will certainly satisfy.

Roasted Potato Salad
 
Makes About 10 Servings
Ingredients
  • 3 pounds baby red potatoes and gold potatoes, quartered
  • 3 tablespoons olive oil, divided
  • 1½ teaspoons kosher salt, divided
  • ¾ teaspoon ground black pepper, divided
  • 2 tablespoons apple cider vinegar
  • 4 teaspoons Dijon mustard
  • 1 cup chopped toasted pecans
  • 6 slices thick-cut bacon, cooked and crumbled
  • ¼ cup chopped fresh parsley
Instructions
  1. Preheat oven to 400°. Line a rimmed baking sheet with foil.
  2. In a large bowl, stir together potatoes, 2 tablespoons oil, 1 teaspoon salt, and ½ teaspoon pepper. Place in an even layer on prepared pan.
  3. Bake until golden brown and fork-tender, about 25 minutes. Let cool completely.
  4. In a small bowl, whisk together vinegar, mustard, and remaining 1 tablespoon oil.
  5. In a large bowl, toss together vinegar mixture, potatoes, pecans, bacon, parsley, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper.