Roasted Potato Salad with Creamy Dijon Vinaigrette

  • 2 lbs. Yukon gold potatoes, cut into wedges
  • 3 TBS extra-virgin olive oil, divided
  • 2 TBS garlic, sliced
  • 1 tsp. fresh thyme, minced
  • 3/4 tsp. kosher salt, divided
  • 3/4 tsp. freshly ground black pepper, divided
  • 1 1/2 TBS white wine vinegar
  • 2 TBS shallots, minced
  • 2 tsp. Dijon mustard
  • 1 1/2 tsp. fresh tarragon, chopped

Place a large heavy baking sheet in oven. Preheat the oven to 400 degrees (keep the baking sheet in oven as it preheats). Combine potatoes, 1 1/2 tablespoons oil, garlic and thyme in a medium bowl; toss to coat. Arrange the potato mixture on a pre-heated baking sheet and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Bake at 400 degrees for 30 minutes or until browned and tender, turning after 20 minutes. Combine remaining 1 1/2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, vinegar, shallots, Dijon mustard and tarragon in a small bowl, stirring well with a whisk. Drizzle dressing over potatoes.