Warm Mustard and Herb Fingerling Potato Salad
There'south really nothing better than a Warm Mustard and Herb Fingerling Potato Salad.
It's basically an array of the about amazing roasted fingerling potatoes topped with my all fourth dimension favorite mustard and herb vinaigrette and served warm. Epic doesn't even come shut to describing these! It's more than like life irresolute.
Roasted potatoes are a way of life in our house. I've made them hundreds of times, and nosotros never tire of them. Recently I got a big box of fingerling potatoes sent to me directly from the farm in Idaho. Having never seen and so many potatoes in my kitchen before, I got direct to work. Roasting, mashing, frying, the whole nine yards. Nosotros were eating potatoes for breakfast, tiffin and dinner. Information technology was pretty glorious and information technology was only in fourth dimension for White potato Lover's Calendar month – which starts today.
That means that having french chips and hash browns for every meal of the solar day is totally adequate right? Throw some ketchup on it and call information technology a twenty-four hours. It'south like a fruit and vegetable serving all in i 🙂
Okay so possibly that'south taking it to a fleck of an extreme, just I'm boot off Potato Lover's Month with this Warm Mustard and Herb Fingerling Potato Salad and y'all should totally join me! I roasted off a few handfuls of colorful fingerlings with some spices and herbs and topped it all with this epic vinaigrette that my mother-in-police introduced me to! Information technology's so practiced you could literally pour information technology on merely almost anything.
Warm Mustard and Herb Fingerling Irish potato Salad
For the potatoes:
- 1.5 pounds Idaho Fingerling Potatoes scrubbed clean
- 2 tablespoons olive oil
- one teaspoon garlic pulverization
- i teaspoon paprika
- kosher salt and freshly croaky black pepper to gustation
For the Mustard and Herb Vinaigrette:
- 2 teaspoons Garlic Minced
- ii teaspoons Shallots Minced
- 2 Tablespoons Grainy Dijon Mustard
- 2 teaspoons Dried Oregano
- two teaspoons Dried Parsley
- ½ teaspoons Freshly Croaky Black Pepper
- ½ teaspoons Kosher Salt
- ¼ cups Ruddy Wine Vinegar
- 1-¼ cup Actress Virgin Olive Oil
For the potatoes:
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Heat the oven to 425 degrees F.
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Slice the fingerling potatoes into ½ inch coins. Place the sliced potatoes onto a baking sheet and toss with the oil, garlic powder, paprika, salt and pepper. Brand sure all the potatoes are evenly coated.
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Place the blistering dish into the oven and roast for 15 minutes. Remove the baking sheet and give the potatoes a quick toss to brand sure they are cooking evenly. Place the baking sheet dorsum into the oven and keep to roast for about xv minutes more until the potatoes are golden brown. They should be fork tender all the mode through. If they are not, roast them for 5-vii minutes longer.
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Remove the roasted potatoes from the oven and transfer them into a large bowl. Add 1/3 loving cup of the mustard herb vinaigrette and toss to combine. Adapt salt and pepper as needed and serve warm.
For the Mustard and Herb Vinaigrette:
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Combine everything in a medium bowl and whisk together until evenly combined and the oil and vinegar has emulsified.
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This makes enough for one ½ cups of vinaigrette, and any backlog tin exist stored in an air tight container in a refrigerator for up to i calendar week.
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Source: https://whatsgabycooking.com/warm-mustard-herb-fingerling-potato-salad/