Roasted Potato Salad

Roasted Potato Salad

2 pounds small potatoes

3/4 cup olive oil

1/4 cup red wine vinegar

2 tablespoons Dijon mustard

1/4 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon fresh ground pepper

2 tablespoons chopped basil

2 tablespoons chopped oregano

2 tablespoons chopped thyme

2 tablespoons chopped chives

4 strips cooked bacon, chopped

Step 1

Preheat the oven to 350 degrees.

Chop the potatoes into quarters, or smaller to make them bite sized

Step 2

In a jar with a lid, combine the oil, vinegar, mustard, Worcestershire, salt, pepper, and all herbs. Shake until well combined.

Step 3

Let the potatoes cool slightly then toss with dressing and potatoes. Let sit at least an hour in the fridge before serving.

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