Name: Roasted Potato Salad
Total time: 1 h 30 min
Ingredients: 2 pounds small Yukon Gold potatoes , unpeeled, halved; 1 shallot , halved through root end; 2 tablespoons extra-virgin olive oil; 4 garlic cloves , smashed and peeled; 1 1/4 teaspoons table salt , divided; 1 1/4 teaspoons pepper , divided; 1/2 cup mayonnaise; 1 tablespoon white wine vinegar; 1 teaspoon Dijon mustard; 1 cup jarred roasted red peppers , patted dry and chopped; 2 celery ribs , chopped fine; 1/4 cup thinly sliced fresh chives

Why This Recipe Works

For a spin on traditional potato salad, we ditched the pot of boiling water and turned to the oven. We began by roasting small Yukon Golds, shallots, and garlic and then tossed the cooled spuds in a creamy dressing made with mayonnaise, white wine vinegar, and Dijon mustard. For added texture, we stirred in some sweet roasted red peppers and crisp celery and sprinkled the dish with sliced chives just before serving.

Before You Begin

We prefer to use Yukon Gold potatoes in this recipe; however, small Red Bliss potatoes will work. For the best results, use small Yukon Gold potatoes measuring 1 to 1½ inches in diameter. Be sure to pat the roasted red peppers dry with paper towels before chopping them; any excess moisture will water down the dressing.

Instructions

Adjust oven rack to lowest position and heat oven to 425 degrees. Toss potatoes, shallot, oil, garlic, ½ teaspoon salt, and ½ teaspoon pepper together in bowl. Arrange potato mixture in single layer on rimmed baking sheet and flip potatoes cut side down. Roast until potatoes are tender and golden brown on bottoms, about 25 minutes.

Meanwhile, whisk mayonnaise, vinegar, mustard, remaining ¾ teaspoon salt, and remaining ¾ teaspoon pepper together in large bowl. Stir in red peppers and celery.

Transfer sheet to wire rack. Using tongs, transfer shallot and garlic to cutting board; let cool for 5 minutes. Discard root end of shallot; finely chop shallot and garlic and add to bowl with dressing. Let potatoes cool for 30 minutes.

Add cooled potatoes to bowl with dressing and toss to combine. Season with salt and pepper to taste. Transfer to serving platter and sprinkle with chives. Serve.