Roasted Mustard Potato Salad

Every once in a while, a recipe just lands in your lap with such perfect timing that you’d be a fool not to give it a try.

Picture this: it’s the day after a long weekend filled with celebrations and indulgence. You go to the grocery store to pick up a few odds and ends, but inspiration is really lacking for how to make these items into a cohesive meal. You proceed to the checkout repeating your mantra, “I’ll just throw a few of these things together and figure something out.”

No sooner do you walk into your apartment, grocery bags in tow, when your phone gives its friendly “ding” alerting you of a new email. Procrastinating unpacking, and even more, delaying the moment where you actually have to make good on your promise to figure something out, you give in to the phone’s alert and check your email.

Lo and behold, it’s a recipe that someone thought you might enjoy. Even better, it’s a recipe for which you just bought the main ingredient at the grocery store.

Serendipitous, isn’t it?

To call this a potato salad might be misleading. I’d consider it more of a fancied-up version of your mom’s potatoes. It’s warm, spiced, and keeps you coming back for more. Thanks for the tip, Barb!

Roasted Mustard Potato Salad

Adapted from All Recipes

Ingredients:
6 Yukon Gold potatoes, cubed
1/4 cup canola oil (or less)
3 tablespoons distilled white vinegar
1 tablespoon Dijon mustard
1/2 teaspoon celery salt
1/4 teaspoon pepper

Directions:
1. Preheat oven to 450F.
2. Bring a large pot of salted water to a boil, and cook potatoes 10 to 15 minutes, until tender but firm. Drain, and transfer to a medium bowl.
3. In a small bowl, mix canola oil, vinegar, Dijon mustard, celery salt, and pepper. Toss 1/2 the mixture with the potatoes.
4. Arrange potatoes in a single layer on a sheet of foil, and place flat on a roasting pan. Turning occasionally, roast 10-12 minutes, or until lightly browned. Remove from heat, and cool. Toss with remaining oil mixture to serve.