I hope you’re reading this feeling refreshed after a long weekend!  We had a great one that involved so much yummy food and this Roasted Potato Salad with Mustard Vinaigrette +Bleu Cheese was up there on the list.

It’s a fantastic way to doll up potatoes without much work at all.  We paired it with grilled steaks and a green salad and it fit in just perfectly.  It’s wonderful both warm and at room temperature which makes it great for entertaining and it couldn’t be more simple to do.

I used baby Yukon Gold potatoes and simply quartered them…

Sprinkled them with salt, pepper, smoked paprika and a drizzle of olive oil and let them hit the oven for a roast.  The result?  Slightly crisp edges and perfectly tender centers..

And I put together sort of a mustard vinaigrette that I can’t get over.  Secret ingredient? ANCHOVY PASTE.  Guys, if a tube of this stuff isn’t already in your pantry or refrigerator please, please make it happen.  It’s basically anchovy filets mixed with a few other things like olive oil and vinegar and it’s ground into a paste that is the most savory, salty flavor bomb to add to every sauce, soup, dressing or vinaigrette under the sun.  You know those times when you are cooking away and you just can’t figure out what your dish is missing but you know it needs something?  It’s likely missing anchovy paste.  It’s like the duct tape of cooking, I swear. Umami central, for real.

So back to the vinaigrette, I whisked a few ingredients together, drizzled it all over those warm roasted potatoes and gave them a toss.  Flavor. Town.

And then, because my husband asks me to add bleu cheese to basically everything, I took his request and ran with it.  Bleu cheese sprinkled right on top.  Flavor. City.

That’s it.  That’s all she wrote.  Seems too simple to be so yummy but man will I be going back to this one over and over.  One potato, two potato, three potato, YUM.

Roasted Potatoes with Mustard Vinaigrette + Bleu Cheese

notes: regular yukon gold will work just fine here too…just cut them into uniform pieces.  also, anchovy paste can be found at almost all markets, typically by the canned fish.

Ingredients

For the Mustard Vinaigrette

2 Tablespoons Dijon Mustard

2 Tablespoons Extra Virgin Olive Oil

1 Tablespoon Red Wine Vinegar

1 Tablespoon Mayonnaise

1 Teaspoon Honey

1/2 Teaspoon Anchovy Paste

For the Potatoes

1 1/2 Pounds Yukon Gold Baby Potatoes, quartered

2 Tablespoons Olive Oil

1 Teaspoon Smoked Paprika

1/2 Teaspoon Kosher Salt

1/4 Teaspoon Black Pepper

1 Tablespoon Chopped Fresh Parsley

1/4 Cup Crumbled Bleu Cheese

Directions

For the Mustard Vinaigrette 

Add all ingredients to a small bowl and whisk well until combined.  Set aside.

For the Potatoes

Preheat oven to 400.  Place potatoes on a baking sheet, drizzle with olive oil and sprinkle with smoked paprika, salt and pepper; toss with your hands to coat and spread out in an even layer.  Place in the oven and roast for about 35 minutes or until edges turn golden and begin to crisp and insides are cooked through, stirring twice in between roasting.

Place potatoes in a bowl, sprinkle with parsley and drizzle with Mustard Vinaigrette; gently toss to coat.  Top with bleu cheese and serve warm or at room temperature.  Serves 4 as a side.