Roasted Potato with Feta Cheese and Lemon Vinaigrette

• Vegetarian
• Gluten free

• Produce

  • 2 lbs Baby potatoes
  • 1 Chives, Fresh
  • 1 clove Garlic

• Condiments

  • 1 tbsp Dijon mustard
  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 Salt and freshly ground pepper

• Oils & Vinegars

  • 2 tbsp Canola oil
  • 1/4 cup Olive oil
  • 2 tbsp Red wine vinegar

• Dairy

  • 1/4 cup Feta cheese

Found on salu-salo.com

Description

Ingredients

• 2 lbs baby potatoes, halved
• 2 tbsp canola oil
• ¼ cup crumbled feta cheese
• Chopped fresh chives (optional)
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1 clove garlic, minced
• ¼ cup olive oil
• 1 tbsp lemon juice
• Salt and freshly ground pepper, to taste

Directions

• Preheat oven to 400 °F. Line baking sheet with parchment paper.
• Coat potatoes with canola oil and then spread in a single layer on the prepared pan. Roast for 30 minutes or until fork tender.
• In a large bowl, whisk together vinegar, Dijon mustard and garlic. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture. Season with salt and pepper. Stir in roasted potatoes and feta cheese.
• Serve with a sprinkle of chives, if using.
• Enjoy!