Roasted Potato Salad


  • 3 pounds small red potatoes, with skins on
  • 5 tablespoons plus 2 tablespoons Celestial Delights Brandy Peppercorn Mustard Sauce
  • 2 tablespoons Celestial Delights Infused Roasted Garlic Grapeseed Oil
  • 2 shallots, chopped
  • 1 cup sour cream
  • 2/3 cup mayonnaise
  • 3 scallions minced
  • Fresh ground pepper


  1. Preheat oven to 350 F. Mix mustard, garlic oil, potatoes in a large bowl. Place on a baking sheet and sprinkle shallots on top.
  2. Bake for 20 minutes or until potatoes soft.
  3. Slice the hot potatoes into ½ inch rounds. Put potatoes and shallots in a mixing bowl.
  4. In a small bowl combine sour cream, mayo, scallions and the 2 tbsp mustard sauce, pour the dressing over the hot potatoes and stir. Add pepper to taste.
  5. Cool potato salad to room temperature and then chill overnight.
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