Roasted Fingerling Potato Salad
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
- Preheat oven to 400°F. Cover a large baking sheet with parchment paper.
- In a large bowl toss potatoes and shallots with olive oil and salt and pepper.
- Place potatoes and shallots on baking sheet in a single layer.
- Roast potatoes until they are tender when cut with a fork and nicely browned, about 45 to 50 minutes.
- 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.
- Add hot potatoes to a bowl and toss with some dressing until well coated.
- 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.
- 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.
* 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.
