Roasted Fingerling Potato Salad
Author: Nicole
Ingredients
Potatoes
  • 1-1/2 pounds fingerling potatoes, cut into 1-inch rounds
  • 2 large shallots, cut into rings
  • 1 tablespoon extra virgin olive oil
  • Sea salt and freshly ground black pepper
Dressing
  • 2 tablespoons freshly squeezed lemon juice (~ 1 lemon)
  • 1 small garlic clove, minced
  • 2 teaspoons Dijon mustard
  • 4-1/2 tablespoons extra virgin olive oil
  • 1 teaspoon chopped fresh tarragon
  • Sea salt and freshly ground black pepper
  • 3 tablespoons capers
Instructions
  1. Preheat oven to 400°F. Cover a large baking sheet with parchment paper.
  2. In a large bowl toss potatoes and shallots with olive oil and salt and pepper.
  3. Place potatoes and shallots on baking sheet in a single layer.
  4. Roast potatoes until they are tender when cut with a fork and nicely browned, about 45 to 50 minutes.
  5. While potatoes are roasting, whisk lemon juice, garlic and Dijon mustard in a small bowl. Slowly add olive oil while whisking to emulsify. Whisk in tarragon and sea salt and black pepper.
  6. Add hot potatoes to a bowl and toss with some dressing until well coated.
  7. Cover and let sit at room temperature for a few hours. If you’re making it more than a few hours in advance, refrigerate it and bring it out an hour before serving.
  8. Just before serving add capers and a bit more dressing, if needed.
Notes
* Use fresh basil or rosemary in place of tarragon.
* You may have extra dressing – use it as a dressing for a green salad.
* Dressing keeps for a few weeks in the refrigerator.
* Recipe can easily be doubled.
Recipe by Riegl Palate at https://www.rieglpalate.com/roasted-fingerling-potato-salad/