Fingerling Potato Salad With Sun-Dried Tomato Dressing

Fingerling Potato Salad With Sun-Dried Tomato Dressing

America’s Test Kitchen – The Complete Small Plates Cookbook
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.
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Total Time 20 minutes
Servings 8


  • 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
  • teaspoons table salt
  • 1 teaspoon pepper
  • 1 teaspoon herbes de Provence
  • 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, 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.


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