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Roasted Red Potato Salad
11:28pm, 7 Sep 2002

 Roasting makes all the difference in the world! I'll put this up against any other recipe. Roasti'n Them 'Taters (If you want to prepare the potatoes in advance, roast them only 3/4ths of the way & then allow 'em to cool. When ready to serve, finish cooking in a skillet with butter until golden brown. Otherwise, just complete roasting instructions as indicated & continue with the rest of the recipe!)
    1 1/2 lbs. small red potatoes, cut in half
    6 cloves garlic
    3 to 4 sprigs of rosemary
    1/4 cup unsalted butter
    1 tsp fresh cracked black pepper
    1/2 tsp Kosher salt
Preheat oven to 400. Combine all ingredients in a roasting pan & cover with foil. Place in oven & bake for 15 minutes. Uncover and continue to roast another 15 minutes, stirring occasionally, until potatoes are cooked & slightly golden in color. Makin' That Salad
    2 tsp Dijon mustard
    1 egg yolk
    1/2 tsp kosher salt
    1/4 tsp fresh cracked black pepper
    Pinch of cayenne pepper
    1/3 cup olive oil
    2 tbsp malt vinegar
    Roasted red potatoes**
    1/3 cup bacon, cooked & crumbled
    1/4 cup red onion
    1/4 cup sweet bell pepper (red, green, yellow), minced
    1/4 cup scallions (y'all call 'em "green onions" out west I believe) thinly sliced
    1/4 cup fresh herbs (flat parsley, tarragon, thyme), chopped Kosher salt & cracked fresh black pepper
In a small bowl, whisk together the mustard, egg yolk, & seasonings (a food processor will also do this in a jiffy). Add the oil SLOWLY, alternating with the vinegar, to make a "mayonnaise". While the potatoes are still warm, cut them into fourths & combine them in a large bowl with the remaining ingredients. Toss with the dressing & season to taste.

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