Roasted Dijon & Rosemary Potato Salad

Submitted by:

Preparation time:
Cooking time:

Difficulty: Easy - for beginners


4 pounds red-skinned potatoes
1 cup canola oil
2 tablespoons chopped fresh rosemary leaves
1 1/2 teaspoons salt
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
2 large egg yolks
1/4 teaspoon freshly ground black pepper
1/2 cup chopped scallions


Heat the oven to 400 degrees F. Scrub the potatoes, but leave on the skins. Toss with 2 tablespoons of the canola oil, 1 tablespoon rosemary, and 1 teaspoon salt. Roast the potatoes in a large roasting pan until tender, 25 to 40 minutes, depending on size. Remove from the oven and cool to room temperature. Meanwhile in a small bowl, whisk together the lemon juice, mustard, and egg yolks. Slowly whisk in the remaining oil. When the oil is incorporated and the dressing is smooth, whisk in the remaining 1 tablespoon rosemary, 1/2 teaspoon salt, and the pepper. Quarter the potatoes and put them in a large bowl. Add the sauce and toss to coat. Add the scallions and toss once more. Serve at room temperature.


Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.