Roasted Potato Salad with Mustardy Old Bay + Chive Blossoms
I used a small yellow potato variety, but you can use any potato that you prefer - just cut accordingly. This salad is also great made with boiled potatoes. This salad is fantastic served warm out of the oven or chilled the next day.
Servings 4
Ingredients
1 1/2poundsyellow potatoes
3 tablespoon olive oildivided
1/2cupceleryfinely diced
1/4cupfresh parsleyfinely chopped
2tablespoonsyellow mustard
1tablespoonlemon juice
1 - 2teaspoonsOld Bay seasoning
1/4teaspoonground turmeric
chive blossomsoptional garnish {see notes}
Instructions
Heat the oven to 450 degrees and line a baking sheet with parchment paper.
Wash and dry the potatoes, and quarter them. Toss them with 1 tablespoon olive oil, lightly season with salt and pepper. Spread them onto the baking sheet and roast for about 20 minutes, or until golden brown.
While the potatoes are roasting prepare your dressing. In a small mixing bowl whisk together the remaining olive oil, mustard, lemon juice, Old Bay and turmeric.
Toss the roasted potatoes with the celery, parsley and dressing. Garnish with chive blossoms and serve.
Notes
If you cannot source chive blossoms - chives finely diced will work great!