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.
- rimmed baking sheet
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
- 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 and 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, 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.
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