Warm and savory. Simple and herby (and good way to use up a bunch of that oregano taking over the garden).
Roasted potato salad
- 6-8 new potatoes, sliced
- 3 T olive oil, plus a little more to coat the potatoes
- 1 T red wine vinegar
- 1 t mustard powder
- 1 clove garlic, pressed
- 1-2 T fresh oregano leaves, chopped
Heat the oven to 425. Coat your potatoes with olive oil, and lay them out flat on a baking sheet or bar pan. Sprinkle with salt. Pop in the oven and bake until tender and a little crisp on the outside, about 15-20 minutes. While they’re cooking, whisk together the rest of the ingredients to make a dressing. When the potatoes are done, toss them with the dressing in a big bowl and serve warm.