Roasted Potato and Leek Salad

Roasted Potato and Leek Salad
Roasted Potato and Leek Salad
Makes 8 to 10 servings
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Ingredients
  1. 1 (3-pound) bag red potatoes, quartered
  2. 1 leek, cleaned and sliced 1/4 inch thick
  3. 1/4 cup vegetable oil
  4. 2 1/2 teaspoons kosher salt, divided
  5. 1 1/2 teaspoons ground black pepper, divided
  6. 1/3 cup olive oil
  7. 1/4 cup sherry vinegar
  8. 1 tablespoon stone-ground mustard
  9. 1 tablespoon finely minced shallot
  10. 1 tablespoon finely chopped fresh dill
  11. 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 1/2 teaspoon each salt and pepper. Add potato mixture, tossing to combine.
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