Fingerling Potato Salad With Sun-Dried Tomato Dressing
Fingerling potatoes have an earthy, mild nutty flavor and a slender shape that makes the perfect option for a potato salad that feels grown-up and elegant. This salad can be served warm, room temperature, or cold. Check out WTFCF Book Review: The Complete Small Plates Cookbook (With Recipes!)
Equipment
- rimmed baking sheet
Ingredients
Try to find fingerling potatoes that are consistently 2 to 3 inches long and 1 inch in diameter. It is important to toss the potatoes with the dressing while they’re still hot.
- 2 pounds fingerling potatoes, unpeeled and halved lengthwise
- ¼ cup (4 tablespoons) extra-virgin olive oil, divided
- 1½ teaspoons table salt
- 1 teaspoon pepper
- 1 teaspoon herbes de Provence
- ⅓ cup oil-packed sun-dried tomatoes, minced
- ¼ cup pitted Kalamata olives, finely chopped
- ¼ cup chopped fresh parsley
- 3 tablespoons shallot, finely chopped
- 2 teaspoons grated lemon zest plus 1 tablespoon lemon juice
- 1 garlic clove, minced
- ½ teaspoon red pepper flakes
Instructions
- Adjust oven rack to middle position and heat to 450℉.
- In a large bowl, add 2 pounds potatoes, 2 tablespoons extra-virgin olive oil, 1½ teaspoons salt, 1 teaspoon pepper, and 1 teaspoon herbes de Provence. Toss until potatoes are well coated.
- Arrange potatoes cut side down in a single layer on rimmed baking sheet. Roast for 20 minutes or until potatoes are tender and cut sides are golden brown.
- Meanwhile wipe bowl clean with paper towels, add ⅓ cup minced sun-dried tomatoes, ¼ cup finely chopped Kalamata olives, ¼ cup chopped fresh parsley, 3 tablespoons finely chopped shallot, 2 teaspoons grated lemon zest, and 1 tablespoon lemon juice, 1 clove minced garlic, ½ teaspoon red pepper flakes, and remaining 2 tablespoons olive oil. Combine well.
- Transfer hot potatoes to tomato mixture. Toss to combine. Let sit for 30 minutes, tossing occasionally.
- Transfer to a platter and serve.
ENJOY!
About the Author
America’s Test Kitchen is the most-watched cooking show on public television—up to 2 million viewers watch each episode. The show is filmed in our real 15,000 square foot test kitchen located in Boston’s Seaport district that is home to more than three dozen full-time cooks and product testers. Each episode features recipes we've carefully developed to make sure they work every time. Our team of test cooks solve everyday cooking problems, test equipment so you never have to waste money on things that don't work, and taste supermarket ingredients to save you time in the store. It's a common-sense, practical approach you won't find on other cooking shows.