Roasted Potato Salad

Fall is approaching at any time now, and over here at the Sir Kensington’s HQ we’re still hooked on those traditional summer eats! With a few small adjustments, we decided to bring some fall inspiration to a summer classic: potato salad! Instead of boiling the potatoes, we roasted them until crispy! Using some fresh thyme, our Fabanaise, and Dijon, we brought it all together.

Enjoy this herbed roasted potato salad throughout the colder months and we can assure you that summer will soon feel like it’s around the corner again!

Prep time: 10 minutes Cook time: 40 minutes Total time: 50 minutes

Ingredients:
1 lb. small potatoes
1 tbsp olive oil
¼ tsp salt
¼ tsp pepper
¼ cup Sir Kensington’s Fabanaise
2 tbsp Sir Kensington’s Dijon Mustard
1 garlic clove, pressed
1 tbsp chopped thyme
2 stalks green onion
¼ tsp salt
¼ tsp pepper

Directions:
1. Pre-heat your oven to 350 degrees Fahrenheit. Wash and halve your potatoes and add them to a large bowl. Pour in your olive oil and salt and pepper. Mix to combine.
2. Place your potatoes on a baking sheet and cook for 40 minutes, flipping halfway.
3. As your potatoes are cooking, make your dijonnaise sauce. Combine your Fabanaise, mustard, salt, pepper and garlic clove. Then, thinly slice and finely chop your thyme.
4. When your potatoes are done cooking, add them to bowl and mix in your dressing, green onion and thyme. Transfer to serving dish and serve immediately.