Roasted potato salad with mustard-walnut vinaigrette from Food52

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Notes about this recipe

  • Barb_N on May 30, 2015

    I also made this ahead, and liked the leftovers just as much. I used more herbs and skipped the walnuts to accommodate dinner guests. I will make this over and over.

  • Melanie on September 13, 2014

    I used slightly larger potatoes so cut a few in half (mix of lengthways and crossways for variety). I roasted at a lower temperature for longer due to other items in the oven. This is a great one to make ahead - mix warm potatoes through mustard dressing with spring onions. Bring to room temperature the next day and mix the roasted walnuts through. I ended up forgetting about the basil but tasted great anyway. I preferred this to most mayonnaise based potato salads.

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