Roasted New Potato Salad

1˝ lbs. new potatoes
˝ tsp. Creole seasoning
Ľ cup chopped shallots
2 Tbsp. Dijon mustard
˝ tsp. kosher salt
Ľ tsp. black pepper
1 Tbsp. fresh parsley
Ľ cup champagne vinegar
˝ cup plus 2 Tbsp. olive oil

1. Wash the new potatoes and cut them in half or quarters depending on their size.
2. Bring a large pot of salted water up to a rolling boil and blanch the potatoes for one to two minutes. Drain the potatoes well and pat them dry.
3. Place the potatoes into a large mixing bowl and toss with two tablespoons of 
olive oil, then sprinkle them with Creole seasoning.
4. Preheat oven to 400 degrees. Place potatoes in a single layer on a baking sheet and roast for 20-25 minutes, or until golden and crisp on the outside but tender on the inside.
5. While the potatoes roast, in a large mixing bowl combine the shallots, mustard, salt, pepper, parsley and vinegar.
6. Whisk in the remaining olive oil until well combined and set the mixture aside.
7. Remove the potatoes from the oven, allow them to cool a bit then toss them in the dressing. Serve the potatoes warm or chilled.