Roasted Potato Salad with Mustard-Pecan Vinaigrette
Yields: 6-8 servings
 
Ingredients
  • 3 pounds baby Yukon gold potatoes, quartered
  • 1 cup chopped pecans
  • 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
  • 6 slices thick-cut bacon, cooked and crumbled
  • ¼ cup chopped fresh parsley
  • Garnish: chopped fresh parsley, ground black pepper
Instructions
  1. Preheat oven to 400°.
  2. In a large bowl, stir together potatoes, pecans, 2 tablespoons oil, 1 teaspoon salt, and ½ teaspoon pepper. Place in an even layer on a large rimmed baking sheet.
  3. Bake until golden brown and fork-tender, about 30 minutes.
  4. In a large bowl, whisk together vinegar, mustard, remaining 1 tablespoon oil, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper. Stir in potatoes, bacon, and parsley. Garnish with parsley and pepper, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/roasted-potato-salad-mustard-pecan-vinaigrette/