Roasted Potato and Leek Salad
 
Makes 8 to 10 servings
Ingredients
  • 1 (3-pound) bag red potatoes, quartered
  • 1 leek, cleaned and sliced ¼ inch thick
  • ¼ cup vegetable oil
  • 2½ teaspoons kosher salt, divided
  • 1½ teaspoons ground black pepper, divided
  • ⅓ cup olive oil
  • ¼ cup sherry vinegar
  • 1 tablespoon stone-ground mustard
  • 1 tablespoon finely minced shallot
  • 1 tablespoon finely chopped fresh dill
  • 2 teaspoons firmly packed brown sugar
Instructions
  1. Preheat oven to 425°. Line a large rimmed baking sheet with aluminum foil.
  2. On prepared pan, toss together potatoes, leek, vegetable oil, 2 teaspoons salt, and 1 teaspoon pepper; arrange in a single layer.
  3. Bake for 20 to 25 minutes or until potatoes are tender. Remove from oven, and let cool for 30 minutes.
  4. In a large bowl, whisk together olive oil, remaining 5 ingredients, and remaining ½ teaspoon each salt and pepper. Add potato mixture, tossing to combine.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/roasted-potato-leek-salad-recipe/