Ann's Roasted Potato Salad


  • 11 tablespoons olive oil, divided
  • 6 garlic cloves, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • Handful chopped fresh thyme and rosemary leaves
  • 3 pounds russet potatoes, cut into large dice
  • 2 tablespoons white vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 cup chopped shallots
  • 1 cup chopped basil leaves


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