Salade de pommes de terre rôties, servie chaude

Ingrédients

• 8 Large Red Potatoes (quartered and quartered again)
• Olive Oil
• 2 teaspoons Kosher Salt
• Fresh Black Pepper
• 1/2 Cup Mayonnaise
• 1 1/2-2 Tablespoons Dijon Mustard
• 1 Tablespoon Honey
• 2 teaspoons Sugar
• 1 teaspoon Apple Cider Vinegar
• 1 teaspoon Fresh Dill (chopped, or 1/2 Teaspoon Dry Dill)
• 1/2 teaspoon Kosher Salt
• Fresh Black Pepper

Préparation

1. 1

   Heat the oven to 425 degrees.

2. 2

   On a cookie sheet, drizzle about 1 tablespoon of olive oil.

3. 3

   Add the potatoes, salt and pepper and toss to coat.

4. 4

   Bake for 30-40 minutes or until golden and tender.

5. 5

   Place in a large bowl and allow to rest for 15-20 minutes or until warm but not at all hot.

6. 6

   Dress with the dressing until it's coated as much as you desire and serve immediately.

7. 7

   !For the dressingIn a small bowl, whisk together the mayonnaise, mustard, honey, and sugar.

8. 8

   Add the vinegar, dill, and salt and whisk again.

9. 9

   Season to taste with pepper.