ROASTED HERB POTATOES VINAIGRETTE

2 pounds red potatoes, scrubbed, cut into 1-inch pieces (about 8 medium)
2 tablespoons olive oil
1 tablespoon minced fresh rosemary (or 1 teaspoon dried, crumbled)
Salt and freshly ground black pepper
2/3 cup minced scallions
1/2 cup diced celery
1/2 cup diced green bell pepper
FOR THE DRESSING:
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
1 teaspoon minced garlic
4 to 6 tablespoons extra-virgin olive oil
2 tablespoons minced fresh parsley

Preheat oven to 425 degrees F.

In a shallow roasting pan, toss the potatoes with the oil. Sprinkle with rosemary, season with salt and pepper to taste. Roast, turning frequently, for 25 minutes, or until golden brown and fork-tender. Let cool.

Put the potatoes in a serving bowl and add the scallions, celery and bell pepper.

In a bowl, whisk together the mustard, vinegar, garlic, and salt and pepper to taste. Add the extra-virgin olive oil in a thin stream, whisking until combined.

Pour the dressing over the salad and toss gently to combine. Sprinkle with the parsley.

Servings: 4
Source: Reasons to Roast : More Than 100 Simple and Intensely Flavorful Recipes by Georgia Chan Downard and Evie Righter