Roasted Fingerling Potato Salad
A warm and elegant potato salad featuring crispy roasted fingerling potatoes tossed with fresh herbs, Dijon mustard, and topped with chopped hard-boiled eggs. The perfect blend of crispy potatoes and fresh herb dressing makes this a sophisticated twist on traditional potato salad.
Ingredients
- •2 tablespoons olive oil
- •1½ pounds fingerling potatoes
- •2 whole green onions
- •¼ cup Italian parsley
- •2 tablespoons tarragon
- •1½ tablespoons vinegar
- •1 tablespoon Dijon mustard
- •2 whole eggs
- •peeled
- •chopped
Cooking Instructions
- 1.
Position rack in bottom third of oven and preheat to 400°F. Brush heavy large rimmed baking sheet with oil. Place potatoes and 2 tablespoons oil in large bowl. Sprinkle with salt and pepper; toss. Arrange potatoes, cut side down, on prepared baking 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 salt and pepper.
35 min
- 2.
Stir green onions, parsley, tarragon, vinegar, mustard, and 2 teaspoons oil in small bowl. Season with salt and pepper.
5 min
- 3.
Transfer potatoes to dish. Spoon chopped eggs and herb salad over.
5 min
