ROASTED FINGERLING POTATO SALAD

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ROASTED FINGERLING POTATO SALAD image

Categories     Egg

Number Of Ingredients 8

2 tbsp. plus 2 tsp extra virgin olive oil plus additional for brushing
1 1/2 lbs one inch diameter fingerling potatoes, halved lengthwise
2 green onions, thinly sliced
1/4 cup fresh parsley leaves
2 tbsp. fresh tarragon
1 1/2 tbsp. red wine vinegar
1 tbsp. coarse grained Dijon mustard
2 hard boiled eggs, peeled, chopped

Steps:

  • Position rack in bottom third of oven and preheat to 400 degrees. Brush heavy large rimmed baking sheet with oil. Place potatoes and 2 tbsp. oil in large bowl. sprinkle with s and p' toss. arrange potatoes, cut side down on sheet. roast until potatoes are brown on cut side, about 23 minutes. Using tongs, turn potatoes over. roast until crisp, deep golden and tender, about 12 minutes longer. Season to taste with s an p. Stir green onions, parsley, tarragon, vinegar, mustard and 2 tsp oil in small bowl. Season with s and p. Transfer potatoes to dish. spoon chopped eggs and herb salad over.

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