Warm Fingerling Potato Salad
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Warm Fingerling Potato Salad
You don’t usually serve potato salad because it looks like mush, right? I agree, but here’s the solution! Potato salad goes upscale with this very elegant version. Fingerlings are small, funny-shaped potatoes, but still manage to look exquisite. They’re tasty and the skin is as soft and delicious as the tender flesh.
Times
- Prep Time : 5 min
- Cook Time : 40 min
- Ready Time : 45 min
Servings
Ingredients
- 3 pounds mixed fingerling potatoes and baby yams, halved or quartered if large
- 8 tablespoons olive oil, divided
- 2 cloves garlic, coarsely chopped
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 4 scallions, chopped
- 1/4 cup white wine vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh parsley or 2 teaspoons dried
Directions
Preheat oven to 400° F. Divide potatoes between 2 rimmed sheet pans and drizzle 6 tablespoons oil over potatoes. Sprinkle garlic, salt, and pepper to taste on top. Roast until tender when pricked with a fork, about 25 to 30 minutes.
Broil on high for 3 to 5 minutes or until browned. Remove and carefully transfer to a large bowl.
Add scallions, vinegar, mustard, parsley, and remaining 2 tablespoons oil and toss to coat. Serve warm.
About Jamie Geller
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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I love this recipe! Potatos, dijon mustard, and its a twist off a classic, elegantly done!
My mom used to make a simliar potato salad. You can’t go wrong with anything potato in my book – but with fingerlings and dijon mustard, that just puts it over the top!
Now that you live in Israel, it would be great if you could adapt recipes with items we can actually get here. Fingerling potatoes are not available here.