Roasted Potato Salad with Dijon Dressing and Bacon

From www.melskitchencafe.com/

Roasted Potato Salad

YIELD: SERVES 4-5

I've made this several times and it is delicious with either apple cider vinegar or balsamic (for a deeper, darker flavor). If you don't like the flavor of goat cheese but still want a touch of creaminess, try subbing feta cheese, farmer's cheese or even Parmesan (of course not all of them will melt to the same degree of creaminess as goat cheese but they'll still add flavor and tastiness).

Also, keep in mind that the dressing makes just a few tablespoons in quantity - the potatoes are very lightly coated. If you prefer more dressing, feel free to double the amounts although the recipe is delicious as written so the dressing doesn't overpower the potatoes.

INGREDIENTS

Roasted Potatoes:
• 2-3 pounds Yukon gold potatoes, unpeeled and cut into wedges (or cubes)
• 2 tablespoons olive oil
• Coarse kosher salt and black pepper
Dressing and Garnishes:
• 2 teaspoons Dijon mustard
• 1 tablespoons fresh lemon juice
• 1 tablespoon apple cider vinegar (see note)
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• Pinch of black pepper
• Crumbled goat cheese (optional, see note)
• Finely chopped fresh chives
• Cooked, crumbled bacon

DIRECTIONS

1. Preheat the oven to 400 degrees F. If you want the potatoes crispier on the outsides, pop your large, rimmed baking sheet in the oven as it preheats so it is nice and hot when you add the potatoes.
2. Toss the potatoes with the 2 tablespoons olive oil and a sprinkle of coarse kosher salt and black pepper (about 1/4 teaspoon each).
3. Put the potatoes on the hot baking sheet in a single layer and bake for 20 minutes. Flip the potatoes and bake for 10 minutes, give or take, until the potatoes are golden and tender.
4. While the potatoes are baking, make the dressing by whisking together the Dijon, lemon juice, vinegar, olive oil, salt and pepper together in a small bowl.
5. When the potatoes are finished cooking, scrape them into a shallow bowl or serving platter. If using the goat cheese, sprinkle it immediately over the warm potatoes so it melts slightly. Drizzle the dressing over the potatoes and toss gently to combine.
6. Garnish with bacon crumbles and chives. Serve warm or at room temperature.