There are two secrets to this excellent potato salad. One is to roast the potatoes very slowly so that they become meltingly tender and waxy (as opposed to the crispy/fluffy texture of my favorite Butter Roasted Potatoes). And the second is to add the vinaigrette while the potatoes are hot, so that they soak in the flavors of the mustard and balsamic. This recipe is adapted from The Vineyard Cookbook, by Barbara Scott-Goodman. I was planning on presenting this as the perfect winter potato salad but have decided that it will actually be a year-round favorite for me.
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3 pounds small red new potatoes, halved or quartered.
8 unpeeled garlic cloves
1/4 cup extra virgin olive oil (for roasting potatoes)
kosher salt
2 teaspoons whole grain mustard
1 tablespoon balsamic vinegar
1/3 cup extra virgin olive oil (for vinaigrette)
2 handfuls stemmed baby arugula
4 ounces fresh goat cheese, crumbled
freshly ground black pepper
Preheat oven to 300 degrees. In a roasting pan (large enough so that potatoes can be spread out in a single layer) toss the potatoes with the garlic cloves, salt to taste, and the 1/4 cup olive oil. Bake for 1 1/2 to 2 hours until potatoes are tender and light brown. Lower the heat to 250 degrees if the potatoes are cooking too quickly.
To make the vinaigrette, whisk the mustard and vinegar together in a small bowl, Slowly add the olive oil, whisking constantly until the vinaigrette thickens.
Take the potatoes from the oven. Remove the garlic cloves and squeeze them over a large bowl to remove the peel then scrape the potatoes into the bowl as well. Pour the vinaigrette over the hot potatoes and gently toss. Let cool slightly then add the arugula and toss again.
Heap the potato salad into a large shallow bowl or platter. Sprinkle the crumbled goat cheese over the top and season to taste with pepper.
Serve warm or at room temperature. Serves 6.
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