Roasted Finerling Potatoes + Mustard Vinaigrette (vegan, GF, DF)

IMG_2402.JPG

Cameron and I spent this past warm and sunny Saturday at a cookout in our friends backyard here in Brooklyn. It was so nice to be outside in the sunlight.  

We brought hot dogs, grapefruit la croix, a green bean salad, chocolate chip cookies and these potatoes.  

This might be my new warm weather potluck recipe. I wanted something different than the usual picnic potato salad. More like a German potato salad. The roasted potatoes and red onion are tossed with thyme and a simple Dijon mustard vinaigrette. It’s a simple recipe that’s gluten free, dairy free and vegan. 

Roasted Potato Salad + Mustard Vinaigrette  

48oz red fingerling potatoes, halved lengthwise  

1 red onion, chopped

grape seed oil, about 1/4 cup

s + p

2 teaspoons fresh thyme leaves

1 big tablespoon Dijon mustard

3 tablespoons red wine vinegar  

1/3 cup olive oil

Heat oven to 425 degrees. Toss potatoes and red onion in grape seed oil. Arrange on a baking tray. Sprinkle with salt and pepper. Roast until tender and browned, about 45 minutes. (You can toss them halfway through but I don’t) 

Remove from oven. Sprinkle thyme leaves over potatoes. Set aside until warm but not hot.  

Make the mustard vinaigrette by whisking mustard and vinegar together. While whisking constantly slowly stream in oil. Slowly adding the oil will help the vinaigrette come to together here. Whisk until all the oil was been worked in and vinaigrette is emulsified. Spoon over or toss with potatoes.