Roasted Potato Salad with Herbs and Parmesan Dressing

Ingredients

• 2 tablespoons sherry vinegar or red wine vinegar
• 1 teaspoon Dijon mustard
• 1/3 cup extra-virgin olive oil
• Sea salt or kosher salt
• Freshly ground black pepper
• 1 1/2 pounds small new potatoes, halved or quartered
• 1 shallot, minced
• 1/4 cup finely grated Parmigiano-Reggiano cheese (or soy alternative)
• 6 cups torn mixed salad greens or mesclun mix
• 1/4 cup chopped mixed fresh herbs, such as basil, oregano, marjoram, parsley, thyme, sage and mint
• 1/2 Vidalia or other sweet onion, thinly sliced
• 2 tomatoes, cut into wedges, for garnish

Directions

Preheat oven to 425 F. Lightly oil a rimmed baking sheet.

In a small bowl, combine the vinegar and mustard. Slowly drizzle in the oil, whisking until emulsified. Season with salt and pepper, to taste.

Place the potatoes and shallot in a large bowl. Drizzle with 3 tablespoons of the vinaigrette and toss to coat. Transfer the potatoes to the baking sheet and arrange in a single layer.

Roast for 30 to 40 minutes, until the potatoes are lightly browned and tender when pierced with a fork. Stir the potatoes occasionally during cooking. When the potatoes are done, sprinkle with half of the cheese and toss to coat.

In a large serving bowl, toss the greens, herbs, onion, potatoes and remaining cheese. Add the remaining vinaigrette and toss to coat. Season with salt and pepper to taste. Garnish with tomatoes and serve immediately.

Makes 4 to 6 servings.