Move over Mayo and sticky potatoes, we’ve got a new Potato Salad just in time for all of the late summer and fall gatherings. When we started planning the menu for our latest Freedom Dinner I had this hankering for a Potato Side Dish that we could prep the day before, that had a zing of a dressing that wasn’t heavy, that showed off the beauty of roasted baby potatoes and that was easy! Thanks to the Ya-Yas helping brainstorm and find recipe ideas, we created what we’ll now brand as one of our Cider House Sides, Roasted Potatoes with Mustard Vinaigrette.

Forget the mushy, sticky potato salads you know - when you roast the potatoes it not only makes them gorgeous, it helps them hold the dressing without getting pasty. Plus, you can make this a day or two before your picnic, or dinner and we must say you’ll have to fight the urge not to eat it all while it’s warm — or pro tip — make extra so you can eat some ;).

When we served this at the Freedom Dinners we knew we had created a winner because everyone was asking for the recipe and hoping it was in our Cookbook. We won’t make you wait until we can publish another book, you NEED this recipe in your repertoire now! Without further ado, here is our latest creation:

Roasted Potatoes with Mustard Vinaigrette

makes 6-8 side dish servings

Ingredients:

3 lbs Mixed Baby Potatoes, halved or quartered so they are similar in size and about 1/2 inch chunks
3 Tablespoons Olive Oil
1 teaspoon Salt
1 teaspoon Pepper
1 bunch fresh chives

Dressing:

5 Tablespoons Stone Ground Brown Mustard
3 Cloves Garlic, minced
1/3 cup Red Wine Vinegar
½ teaspoon each Salt & Pepper
1 1/4 cup Olive Oil

Kelly's Favorite Kitchen and Baking Tools

Directions:

Preheat oven to 425
Halve or Quarter the Baby Potatoes so they are all about 1/2 inch chunks. Toss with Olive Oil, Salt and Pepper. Lay in a single layer on baking sheets.
Roast for 50-70 minutes or until the potatoes are toasted and golden brown (give them a stir half way thru)
While the potatoes are roasting, mix up the dressing.
Once the potatoes are done (you want them golden and a bit crunchy on the outside and soft when you stick a fork in them) pour into a large bowl and dress. Mixing in the chopped chives as you go. Give it a taste! Every potato is different so add a dash more salt/pepper if needed and garnish with fresh chives and chive blossoms when you’re ready to serve.
This dish is delicious served warm out of the oven, at room temperature, or make it the day before and serve it cold. The potatoes hold up well and soak in even more flavor over night!

To all of our Local Friends - yes! This side dish is now available on our Private Dinner Menu options. It pairs so well with the sweet and savory Balsamic Braised Pork Tenderloin or the Blackened Salmon with Blueberry Salsa (you can find these recipes in our cookbook as well) Click here for my favorite kitchen tools. When you make this, Tag us on @ciderpresslane!

Cheers friends to the easiest and most savory of side dishes to add to any of your gatherings!

Kelly

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