Jalapeño Jerk Roasted Potato Salad
July 18, 2023
Persons
4
Serving Size
4
Prep Time
30 minutes
Cook Time
45 minutes
Total Time
1 hour, 15 minutes
Ingredients
- 1 1/2 lbs fingerling or gold nugget potatoes
- 1 medium onion
- 3 or 4 fresh jalapeño
- 2 Tbsp olive oil
- 2 Tbsp melted butter
- 2-3 Tbsp Yellow Deer Jalapeño Jerk Mustard
- 1 Tbsp cider vinegar
- 1 tsp salt
- chives
Instructions
- Preheat oven to 400F
- Cut potatoes in half or quarters and place in a pot of cold water
- Cut onion into large chunks leaving a little bit of the root end to hold them together
- Cut the jalapeños in half lengthwise
- Bring potatoes to a boil for 3 minutes and then drain into a collander
- Toss hot potatoes with the jalapeño and onion in olive oil to coat and then spread on a baking sheet and roast in the hot oven for about 45 minutes or until golden and well cooked
- While they are baking, mix together the melted butter, Yellow Deer Jalapeño Jerk Mustard, cider vinegar and salt to make a dressing
- Scrape the roasted potatoes, onion and jalapeño into a large bowl and toss them in a generous amount of the mustard dressing
- Serve hot or at room temperature
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