FRENCH GARDEN POTATO SALAD

French Garden Potato Salad image

Provided by Food Network Kitchen

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

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1 1/2 pounds fingerling potatoes, halved lengthwise
3 large shallots, cut into chunks
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup sugar snap peas, trimmed
2 tablespoons tarragon vinegar or white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1 cup heirloom cherry tomatoes, halved if large
2 Persian cucumbers, diced
3 radishes, thinly sliced
1/2 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 tablespoons chopped fresh tarragon

Steps:

Put a rimmed baking sheet in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes and shallots with 2 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper. Spread on the hot baking sheet and roast, tossing halfway through, until tender and golden, 25 to 30 minutes. Let cool.
Meanwhile, bring a medium saucepan of salted water to a boil. Add the snap peas and cook until bright green but still crisp, 1 to 2 minutes. Transfer to a bowl of ice water; let cool. Drain and pat dry.
Whisk the vinegar, mustard, honey, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Slowly whisk in the remaining 1/4 cup olive oil. Add the roasted potatoes and shallots, peas, tomatoes, cucumbers, radishes, parsley, chives and tarragon. Season with salt and pepper and toss.