Roasted potato salad with herbs

Indulge in the rich flavors of this roasted potato salad with fragrant herbs. A tantalizing dish that will delight your taste buds.

Ingredients:

• 1360g red, white and blue waxy mini potatoes.
• 1.5 tablespoons olive oil
• 1 shallot, minced
• 2 tablespoons whole-grained mustard
• 1.5 tablespoons Jerez Spanish sherry vinegar
• 1/3 cup olive oil
• 1 handful chives, chopped
• 1 handful mint, chopped
• 3 celery stalks, chopped

Instructions:

1. Preheat the oven to 180 °C. Clean and pat dry the potatoes. Keep the small potatoes whole, but halve the larger ones to ensure they are all bite-sized.
2. Drizzle 1.5 tablespoons of olive oil over the potatoes and use your hands to mix them well, making sure each piece is coated with oil. Season with salt and pepper according to your preference. Bake for 15 minutes, then turn them over using a spatula and continue baking for another 15 minutes.
3. Prepare the dressing while the potatoes are in the oven. Combine shallot, mustard, and vinegar in a small bowl. Mix well and gradually whisk in the olive oil until it emulsifies. Season with salt and pepper to taste.
4. Once the potatoes are cooked, take them out of the oven and transfer them to a large bowl. Add chives, mint, and celery, then mix with the prepared dressing. Serve either warm or at room temperature.

Summary:

• Calories: 1952 kcal
• Fat: 95 g
• Protein: 32 g
• Carbs: 255 g
• Potassium: 6411 mg
• Magnesium: 363 mg