Roasted potato salad with mustard-walnut vinaigrette

Indulge in the flavors of a savory roasted potato salad drizzled with tangy mustard-walnut vinaigrette. A perfect blend of warm and zesty tastes.

Ingredients:

• 1810g mixed marble potatoes, or other small potatoes
• 1 cup walnuts, toasted and roughly chopped
• 1 bunch basil, leaves torn into bite-sized pieces
• 1 bunch scallions, white and green parts thinly sliced crosswise
• 2 cloves garlic, peeled
• 1 tablespoon whole-grain mustard
• 1 tablespoon Dijon mustard
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 2 tablespoons roasted walnut oil
• 1/4 cup extra-virgin olive oil
• 1 pinch sea salt and freshly ground black pepper, to taste

Instructions:

1. Preheat your oven to 425° F and cover two baking sheets with parchment paper.
2. Clean and dry the potatoes, then distribute them evenly between the baking sheets. Drizzle them with olive oil and mix well to ensure the potatoes are coated. Season with freshly ground black pepper and sea salt, then bake, shaking the pans occasionally, until the potatoes are soft and golden brown (approximately 45 minutes, depending on the potato size).
3. In the meantime, make the vinaigrette. Place the garlic cloves on a cutting board, sprinkle generously with sea salt, and chop and mash using the side of your knife until the clove turns into a salty paste.
4. Combine the garlic paste in a small bowl with mustard, lemon juice, and vinegar. Whisk well to create an emulsion. Add the olive and walnut oils and whisk briskly to mix. Taste and adjust the seasoning with more sea salt and pepper if needed.
5. Once the potatoes are cooked, place them in a large bowl. Add scallions and the vinaigrette, and mix well. Use the back of a spoon or the end of a wooden spatula to lightly crush some of the potatoes to split the skins. You're not aiming for mashed potatoes, but breaking them down will help them absorb more of the vinaigrette.
6. Let the dressed potatoes rest at room temperature for around 45 minutes to an hour. Just before serving, fold in the walnuts and basil.

Summary:

• Calories: 2984 kcal
• Fat: 163 g
• Protein: 61 g
• Carbs: 350 g
• Potassium: 8811 mg
• Magnesium: 681 mg