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Roasted Mustard Potatoes

This take on potato salad is perfect for a picnic because it doesn't include mayonnaise.

  • prep: 15 mins
    total time: 1 hour
  • servings: 8

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Ingredients

  • 3 pounds red potatoes, quartered
  • 5 tablespoons olive oil
  • Coarse salt and ground pepper
  • 3 tablespoons white-wine vinegar
  • 2 tablespoons grainy mustard

Directions

  1. Step 1

    Preheat oven to 450 degrees. On a nonstick rimmed baking sheet, toss potatoes with 3 tablespoons olive oil; season generously with coarse salt and ground pepper. Turn cut sides down. Bake, turning once, until golden brown and fork-tender, 30 to 45 minutes.

  2. Step 2

    In a large bowl, whisk together white-wine vinegar, grainy mustard, and 2 tablespoons olive oil. Add hot potatoes; season with salt and pepper. Toss to coat evenly. Serve warm or at room temperature.

Source
Everyday Food, June 2004

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Reviews (2)

  • 21 Jan, 2008

    Great alternative to french fries.

  • 10 Dec, 2007

    sounds delicious! and simple to make