Roasted Potato Salad

Name: Roasted Potato Salad
Yield: Serves 4 to 6
Ingredients: 2 pounds small, Yukon Gold potatoes, unpeeled, halved; 1 , shallot, halved through root end; 2 tablespoons, extra-virgin olive oil; 4 , garlic cloves, smashed and peeled; 1 1/4 teaspoons, table salt, divided; 1 1/4 teaspoons, pepper, divided; 1/2 cup, mayonnaise; 1 tablespoon, white wine vinegar; 1 teaspoon, Dijon mustard; 1 cup, jarred roasted red peppers, patted dry and chopped; 2 , celery ribs, chopped fine; 1/4 cup thinly sliced, fresh chives

Side Dishes
Salads

By Ashley Moore ･ Appears in Cook's Country June/July 2019

To breathe new life into this classic salad, we turned to the oven.

SERVES 4 to 6

TIME 1 hour, plus 30 minutes cooling

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