1 ½ pounds new potatoes
½ tsp. Creole seasoning
¼ cup chopped shallots
2 Tbsp. Dijon mustard
½ tsp. kosher salt
¼ tsp. black pepper
1 Tbsp. fresh parsley
¼ cup champagne vinegar
½ cup plus 2 Tbsp. olive oil
Wash the new potatoes and cut them in half or quarters
depending on their size.
Bring a large pot of salted water up to a rolling boil
and blanch the potatoes for one to two minutes. Drain the potatoes well and pat
them dry.
Place the potatoes into a large mixing bowl and toss
with two tablespoons of olive oil, then sprinkle them with Creole seasoning.
 |
| Fortunately I keep a thing of Tony Chachere's around at all times. |
Preheat oven to 400 degrees. Place potatoes in a single
layer on a baking sheet and roast for 20-25 minutes, or until golden and crisp
on the outside but tender on the inside.
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| The perfect potato texture! |
While the potatoes roast, in a large mixing bowl
combine the shallots, mustard, salt, pepper, parsley, and vinegar.
Whisk in the remaining olive oil until well combined
and set the mixture aside.
Remove the potatoes from the oven, allow them to cool a
bit then toss them with the dressing. Serve the potatoes warm or chilled.
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| That's a heck of a dressing! |
My Rating: 4/5 "What a zesty, light spin on potato salad! The potatoes are their potato-y selves, but the dressing is tart and light - almost delicate. Summery fresh flavors, and it's less likely to go bad on a picnic than your traditional mayo-and-egg concoction."
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