Roasted Red Potato Salad

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  • Average
  • 25 mins
  • Average budget

Ingredients

  • 13 diced small red potatoes
  • 3 sprigs of rosemary
  • 1/2 cup mayo
  • 1/2 cup milk
  • 1-2 T Dijon mustard
  • olive oil
  • salt and pepper

Preparation

Step 1

Preheat oven to 400.

Step 2

With diced potatoes in a baking dish, sprinkle with salt, pepper, and some of the chopped rosemary. Drizzle some olive oil over the top, then toss in the baking dish.

Step 3

Roast the potatoes for 25-35 minutes, or until softened.

In a small bowl add the mayo, milk, mustard, salt, and pepper. Whisk and then mix in the remaining chopped rosemary.

Step 4

Pour sauce, then toss with the roasted potatoes. Serve warm, or chill for at least 2 hours to serve cold.

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