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I’ve officially been writing this blog too long. Or, I’m officially lacking in creativity and originality. Why do I say that? Because, after writing about the Roasted New Potatoes Salad that you see above, I discovered I wrote about the exact same salad and only slightly differently almost exactly two years ago.

However much that may say about the seasonality of local food, it’s discouraging that I didn’t recall the previous post until late in the game, as I was attaching tags and the like before posting. (Bloggers will understand.) If I had a shred of pride, I’d just forget that I’d planned to post this.

Well, no one’s going to call me proud, by golly, although they might call me shameless, because I’m posting the rehash. If you’re really bored, you can compare the two versions and try to identify the differences, kind of like one of those children’s puzzles. But I’ll tell you, the main thing this post has going for it is a picture of the final product. To reiterate the salad’s fine qualities:

• You can make it in advance.
• It doesn’t require (nay, doesn’t want) refrigeration.
• It’s delicious. Everybody said so at dinner the other night. (Yea!)

Try it.

Roasted New Potatoes Salad

• 2 1/2 pounds new potatoes, preferably of similar size
• 2/3 cup olive oil, divided
• 5 large cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dry)
• 1/2 teaspoon chopped fresh rosemary leaves (or 1/4 teaspoon dry)
• 2 tablespoons white wine vinegar
• 2 tablespoons Dijon mustard
• 1/4 cup minced leek or shallots
• 1/2 cup flat-leaf parsley leaves

1. Scrub potatoes and cut into 1/2-inch slices. If potatoes are small, halve them. If potatoes are large, you may want to cut in half lengthwise before slicing. Place potatoes in single layer in roasting pan or baking dish.
2. Drizzle oil over potatoes, then sprinkle with garlic, salt, pepper, thyme and rosemary. Use your hands or large spoon to coat potatoes well with oil and seasonings.
3. Bake in 375-degree oven, stirring occasionally, until potatoes are tender and golden, about 50 minutes. Cool.
4. Transfer potatoes to bowl, and scrape pan drippings into a jar with a tight-fitting lid. Add remaining 1/3 cup olive oil to drippings along with vinegar, mustard and leeks or shallots, and shake until well-combined. (Or whisk these together in a small bowl.) Pour dressing over potatoes and toss to combine. Taste, then adjust salt and pepper as you like.
5. Let stand 1-6 hours at room temperature. When ready to serve, add parsley to potatoes, and, if desired, toss to coat. Makes 8 servings.