Roasted Potato Salad with Mustard-WalnutVinaigrette
"In my take on potato salad, mini spuds are roasted at high heat, then tossed in a pleasantly bracing mustard and walnut oil vinaigrette. Filled with plenty of toasted walnuts, fresh basil, and sliced scallions, this potato salad is best eaten at room temperature. I recommend gently smashing some of the potatoes to break their skins -- this allows the vinaigrette to better penetrate the starchy goodness...."
INGREDIENTS
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4 pounds mixed marble potatoes, or other small potatoes
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1 cup walnuts, toasted and roughly chopped
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1 bunch basil, leaves torn into bite-sized pieces
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1 bunch scallions, white and green parts thinly sliced crosswise
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2 cloves garlic, peeled
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1 tablespoon whole-grain mustard
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1 tablespoon Dijon mustard
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2 tablespoons lemon juice
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1 tablespoon red wine vinegar
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2 tablespoons roasted walnut oil
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1/4 cup extra-virgin olive oil
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Sea salt and freshly ground black pepper, to taste
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