New Potatoes With Roasted Garlic Vinaigrette

I have not tried this recipe. I got this recipe from Cooking Light magazine. Serve this warm twist on potato salad as a side dish with steak or roast chicken. A serving is 3/4 cup.

• Ready In: 1 hr 25 mins
• Serves: 8

Ingredients

• 3  tablespoons olive oil, divided
• 1 1⁄4 teaspoons kosher salt, divided
• 1⁄2 teaspoon fresh ground black pepper, divided
• 7  garlic cloves, unpeeled
• 3  lbs small red potatoes, quartered
• 3  tablespoons  minced chives
• 2  tablespoons white wine vinegar
• 2  teaspoons Dijon mustard

Directions

1. Preheat oven to 400.
2. Combine 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic, and potatoes in a roasting pan or jelly roll pan; toss well to coat. Bake at 400 for 1 hour and 10 minutes or until tender, stirring after 35 minutes. Cool 10 minutes.
3. Squeeze garlic cloves to extract pulp. Discard skins. Combine garlic pulp, remaining 1 1/2 tablespoons oil, remaining 3/4 teaspoon salt, remaining 1/4 teaspoons pepper, chives, vinegar, and mustard in a large bowl; stir well with a whisk. Add potatoes to bowl; toss well to coat.