Best 2 Roasted Fingerling Potato Salad Recipes

**Roasted Fingerling Potato Salad: A Delightful Medley of Flavors and Textures**

Indulge in a culinary journey with our roasted fingerling potato salad, a vibrant dish that tantalizes the taste buds with its harmonious blend of flavors and textures. Perfectly roasted fingerling potatoes, with their crispy exteriors and fluffy interiors, serve as the foundation of this delectable salad. They are complemented by a medley of fresh vegetables, including crisp celery, sweet red onion, and juicy cherry tomatoes, adding a symphony of colors and flavors. The tangy dressing, made with a combination of tangy Dijon mustard, creamy mayonnaise, and fresh herbs, ties all the elements together, creating a delightful dance of flavors. This versatile salad can be served warm or chilled, making it a perfect accompaniment to grilled meats, roasted chicken, or as a standalone vegetarian main course. With its vibrant colors, medley of textures, and burst of flavors, our roasted fingerling potato salad is sure to be a hit at any gathering.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED FINGERLING POTATO SALAD

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

Ingredients

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.

ROASTED FINGERLING POTATO SALAD

Roasted Fingerling Potato Salad image

Provided by Jeanne Kelley

Categories Salad Potato Side Picnic Vegetarian Low Cal High Fiber Backyard BBQ Dinner Lunch Summer Potluck Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

2 tablespoons plus 2 teaspoons extra-virgin olive oil plus additional for brushing
1 1/2 pounds 1-inch-diameter fingerling potatoes, halved lengthwise
2 green onions, thinly sliced
1/4 cup fresh Italian parsley leaves
2 tablespoons fresh tarragon leaves
1 1/2 tablespoons Banyuls vinegar or red wine vinegar
1 tablespoon coarse-grained Dijon mustard
2 hard-boiled eggs, peeled, chopped

Steps:

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.
Stir green onions, parsley, tarragon, vinegar, mustard, and 2 teaspoons oil in small bowl. Season with salt and pepper.
Transfer potatoes to dish. Spoon chopped eggs and herb salad over.

Tips:

Choose the right potatoes: Use fingerling potatoes for the best results. They hold their shape well when roasted and have a creamy texture.
Roast the potatoes until they are tender and slightly browned: This will give them a delicious flavor and texture.
Make the dressing ahead of time: This will allow the flavors to meld together.
Use fresh herbs: Fresh herbs will give the potato salad a bright, flavorful taste.
Add some crunch: Add some chopped celery, radishes, or nuts for a crunchy texture.
Serve the potato salad warm or cold: It is delicious either way.

Conclusion:

Roasted fingerling potato salad is a delicious and versatile dish that can be served as a side dish or main course. It is easy to make and can be tailored to your own taste preferences. With its creamy texture, roasted flavor, and fresh herbs, this potato salad is sure to be a hit at your next gathering.

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