Roasted Potato Salad with Creamy Dijon Vinaigrette

The other night I was looking for something different to do with my side of potatoes, and I found this recipe in one of my Cooking Light magazines. It was great for something different, they have good flavor and are a twist on regular roasted potatoes. I also grilled some zucchini for the side and marinated some chicken thighs in Sweet Baby Ray's BBQ sauce. It was a very simple, yummy summer meal.

Roasted Potato Salad with Creamy Dijon Vinaigrette

2 lbs. Yukon gold potatoes, cut into wedges
3 Tbsp. olive oil, divided
2 Tbsp. sliced garlic
1 tsp. fresh thyme
3/4 tsp. salt
3/4 tsp. pepper, divided
1 1/2 Tbsp. white wine vinegar
2 Tbsp. minced shallots
2 tsp. Dijon mustard

1. Preheat oven to 400 degrees.

2. Combine potatoes, 1 1/2 Tbsp. olive oil, garlic and thyme in a medium bowl; toss to coat. Arrange potato mixture on baking sheet and sprinkle with 1/2 tsp. salt and 1/2 tsp. pepper. Bake at 400 degrees for 30 minutes or until browned and tender, turning after 20 minutes.

3. Combine remaining 1 1/2 Tbsp. olive oil, remaining 1/4 tsp. salt and pepper, vinegar, shallots and Dijon mustard in a small bowl; stirring well with a whisk. Drizzle mixture over potatoes.