ROASTED FINGERLING POTATO SALAD

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Roasted Fingerling Potato Salad image

From the June, 2020 Bon Appetite. Haven't made it yet, but has all the ingredients we enjoy, especially the roasted fingerlings !

Provided by NurseJaney

Categories     Potato

Time 55m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
2 teaspoons extra virgin olive oil
1 1/2 lbs fingerling potatoes, halved lengthwise
2 green onions, thinly sliced
1/4 cup fresh Italian parsley
2 tablespoons fresh tarragon leaves
1 1/2 tablespoons red wine vinegar
1 tablespoon whole grain Dijon mustard
2 eggs, hardboiled, peeled, and chopped
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Position rack in bottom 1/3 of oven.
  • Heat oven to 400*F.
  • Brush heavy rimmed baking sheet with oil.
  • Place potatoes and 2 Tbsp oil in large bowl.
  • Sprinkle with salt and pepper and toss.
  • Arrange potatoes cut side down on baking sheet.
  • Roast until cut side is brown, about 23 minutes.
  • Using tongs, turn potatoes over.
  • Roast until crisp, deep golden, and tender, about 12 minutes.
  • Season to taste with salt and pepper.
  • Stir green onions, parsley, tarragon, vinegar,mustard, and 2 tsp oil in small bowl.
  • transfer potatoes to dish.
  • Spoon chopped eggs and herb salad over.

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