Roasted Potato Salad With Parmesan-Herb Dressing

Adapted from The Roasted Vegetable by Andrea Chesman.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 2  tablespoons sherry wine vinegar or 2  tablespoons red wine vinegar
• 2  teaspoons Dijon mustard
• 1⁄3 cup extra virgin olive oil
•  sea  salt & freshly ground black pepper
• 1 1⁄2 lbs new potatoes or 1  small  red potatoes, cut into 1-inch chunks
• 1  shallot, minced (or 1 tablespoon minced onion and-or garlic)
• 1⁄3  finely grated parmesan cheese
• 2  teaspoons  mixed dried herbs such as oregano, basil, marjoram, parsley, thyme and sage (can sub 1/4 cup fresh herbs)
• 6  cups  mixed salad greens (about 10 ounces)

Directions

1. Preheat oven to 425 degrees F. Prepare a rimmed baking sheet with non-stick spray.
2. Whisk together the vinegar, herbs (if using dried), and mustard in a small bowl. Slowly drizzle in the oil, whisking until fully combined and thickened. Season with a pinch or two of salt and pepper, to taste.
3. Place the potatoes and shallot on the rimmed baking sheet. Drizzle with 3 tablespoons of the vinaigrette and use hands to toss the mixture, ensuring the potatoes are coated. Arrange them in a single layer on the baking sheet.
4. Roast for 30-40 minutes, until the potatoes are lightly browned and tender when pierced with a fork. Stir every 10 minutes or so for even cooking. When they're finished, sprinkle with half of the cheese, toss to coat, and set aside.
5. Just before serving, combine the greens, potatoes, remaining cheese, and remaining vinaigrette in a large bowl. If you're using fresh herbs, now is the time to add them. Toss to mix. Season with additional salt and pepper to taste. Garnish with tomatoes.