Roasted Potato Salad with Mustard-Walnut Vinaigrette

I'm not a huge mustard fan. Like, if I'm listing off foods that I won't eat it immediately starts with shrimp and then probably shortly there after I'll say mustard. That being said, there have been several cases when mustard and I are "fine". Places mustard is not okay? Hot dogs, sandwiches and pretzels. I once dated someone who would always put mustard on my sandwich and I never said anything. That should have been a sign. 

BUT - this potato salad is not one of those cases. I had spent several days trying to find the right potato salad for our 3rd of July party. They all seemed either boring, too mayonaise-y, or terrible for your health. Then I realized I was an idiot for trying to find something like this on Pinterest and moved to Food52. Jackpot. We take potato salad pretty seriously in this family - and even more so on the holiday. My mom seemed convinced I would make a terrible decision.

Here are a few notes on the recipe:
  • I did make a few modifications to this recipe. Mainly I chopped up the potatoes a bit instead of "smashing" them because I just wanted it to be easier. I ended up making a bit more dressing just to really get a lot of flavor in there - but it's so easy to make that it's not a big deal.
  • I added in arugula instead of basil since I already had a caprese salad for the meal. The arugula was a nice touch. 
  • Perfect make ahead dish! I made the potatoes two days before and just sealed them up in the fridge. Then the morning of the party, I whipped up the vinaigrette and was done. 
Here's how it goes.
  1. Preheat oven to 425° F and line two rimmed baking sheets with parchment paper.
  2. Prep the potatoes and then spread evenly between baking sheets. Drizzle with olive oil and toss to evenly coat potatoes. Sprinkle with black pepper and sea salt. Roast until tender and browning ... about 45 minutes.
  3. Meanwhile, prepare vinaigrette. Place garlic cloves on a cutting board, sprinkle with a generous couple pinches of sea salt, and chop and mash with the side of your knife until the clove breaks down into a salty paste.
  4. Add garlic paste to a small bowl along with mustards, lemon juice, and vinegar. Whisk to emulsify. Add olive and walnut oils and whisk vigorously to combine. Taste and adjust seasoning with additional sea salt and pepper.
  5. When potatoes are done, transfer to a large bowl. Add scallions and dressing, and toss to coat. 
  6. Allow dressed potatoes to sit at room temperature for about 45 minutes to one hour. Just before serving, stir in walnuts and basil.
Shopping List
Salad:
4 pounds mixed marble potatoes, or other small potatoes
1 cup walnuts, toasted and roughly chopped
1 healthy handful of arugula
1 bunch scallions, chopped

Vinaigrette:
2 cloves garlic, peeled
1 1/2 tablespoon Dijon mustard
2 tablespoons lemon juice
1 tablespoon red wine vinegar
2 tablespoons roasted walnut oil
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper, to taste

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