Roasted New Potato Salad with Dijon Vinaigrette

Roasted New Potato Salad with Dijon Vinaigrette

3 pounds red-skinned potatoes, washed and cut in half
1/4 cup olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary
1 green bell pepper, cored, seeded and diced
1 red bell pepper, cored, seeded, and diced
1 kosher dill pickle, chopped
2 ribs celery, cut on a diagonal into 1/4-inch slices
2 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1 cup Dijon Vinaigrette
Salt and freshly ground black pepper to taste

Preheat the oven to 400°F.

Toss the potatoes with the olive oil, salt, pepper and rosemary in a large, shallow baking dish. Spread in a single layer in the baking dish. Roast uncovered 30 to 35 minutes, until the potatoes are slightly crisp and golden brown. Set aside to cool to room temperature.

In a large bowl, toss the cooled potatoes with the green bell pepper, red bell pepper, pickle, celery, chives, dill and vinaigrette. Season with salt and pepper and serve immediately. This salad is also great served warm!

Dijon Vinaigrette

3 tablespoons Dijon mustard
1 large egg or 1/4 cup pasteurized eggs or 1/2 cup good-quality mayonnaise
Juice of 1 lemon
1 tablespoon Champagne vinegar or white wine vinegar
1/2 cup olive oil
3/4 cup canola or safflower oil (omit if using mayonnaise)
Salt and freshly ground black pepper to taste

Whisk together the mustard, egg or mayonnaise, lemon juice and vinegar in a bowl until well blended. Add the olive oil and canola oil in a slow, steady stream, while whisking constantly, until all the oil is incorporated (omit the oils if using mayonnaise). Season with salt and pepper. The vinaigrette will be creamy, but not as thick as mayonnaise. Refrigerate in an airtight container until ready to use.