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No-Mayo Roasted Potato Salad

VegetarianOvenDiner-Style

Time: 30 minutes

Yield: 6 servings

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About

Hold the mayo and don't look back! Look no further than this flavor-packed and hearty No-Mayo Roasted Potato Salad to cure your "I need potato salad now" needs! With the little but mighty red potatoes bathed in all the fragrant-loving seasonings along with the smoky and tasty bacon, your tastebuds will be singing to the heavens and coming back for more! Everyone will love the change of taste in this No-Mayo Roasted Potato Salad! It will definitely be the star of the picnic!

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Ingredients

  • 1 1/2 pounds baby red potatoes, halved
  • 1/4 cup plus 2 teaspoons olive oil
  • 1 1/2 teaspoons Dijon mustard
  • 1 tablespoon white vinegar
  • kosher salt, to taste
  • black pepper, to taste
  • 3 scallions, chopped
  • 2 stalks celery, sliced
  • 4 slices bacon, cooked and roughly chopped
  • 4 teaspoons fresh tarragon, finely chopped
  • 2 tablespoons fresh parsley, finely chopped

Directions

Step 1 -Preheat the oven to 425 degrees F.

Step 2 -Line an 18x26-inch baking sheet with parchment paper.

Step 3 -In a medium bowl, toss the potatoes and 2 teaspoons of the olive oil together.

Step 4 -Evenly spread the potatoes out on the prepared baking sheet.

Step 5 -Bake the potatoes for 15 minutes.

Step 6 -Use a spatula to flip the potatoes and bake until they are lightly golden and tender, about 10 minutes.

Step 7 -Allow the potatoes to cool to room temperature.

Step 8 -While potatoes are cooling, in a large bowl, whisk the remaining olive oil, the Dijon mustard, and the vinegar together.

Step 9 -Season the olive oil mixture with the salt and the pepper.

Step 10 -Add the cooled potatoes, the scallions, the celery, the bacon, the tarragon, and the parsley to the olive oil mixture and toss to coat.

Step 11 -Serve immediately.

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