Roasted Potato Salad

Roasted Potato Salad (from Plated, serves 4 as a side)

1-1/4 pound red-skinned potatoes
1 1/2 tablespoons olive oil
1/8 ounce dill, leaves picked
1/8 ounce parsley, leaves picked
3 cornichons
3 tablespoons capers
4 scallions
Salt
Pepper

Preheat oven to 450 degrees.

ROAST POTATOES: Cut 1-1/4 pound red-skinned potatoes into 1/2-inch pieces. Put in a bowl and toss with 1 1/2 tablespoons olive oil, 3/4 teaspoon salt, and pepper. Arrange on a sheet pan (line with parchment to stop sticking) in a single layer. Roast in oven until potatoes are tender and turning slightly brown, 16-18 minutes.

MAKE MUSTARD DRESSING: Roughly chop dill and parsley leaves, discarding stems. Finely chop cornichons and capers. Trim and discard scallion roots and thinly slice. In a large bowl, whisk together mayonnaise, Dijon mustard, whole-grain mustard, apple cider vinegar, cornichons, capers, scallions, and herbs. Season with 1/2 teaspoon salt and pepper as desired.

Once roasted, add potatoes to bowl with mustard dressing (make sure and do this when the potatoes are still hot). Toss to coat and serve.