Roasted Potato Salad
Why This Recipe Works
For a spin on traditional potato salad, we ditched the pot of boiling water and turned to the oven. We began by roasting small Yukon Golds, shallots, and garlic and then tossed the cooled spuds in a creamy dressing made with mayonnaise, white wine vinegar, and Dijon mustard. For added texture, we stirred in some sweet roasted red peppers and crisp celery and sprinkled the dish with sliced chives just before serving.