Roasted Baby Potato Salad

Yield:
6 or more servings
Category:
Salads and Dressings
Cuisine:
American

INGREDIENTS:

  • 3 tablespoons olive oil plus additional for brushing
  • 1 1/2 pounds 1-inch-diameter baby potatoes, halved
  • 3 cloves garlic, finely chopped
  • 2 green onions, thinly sliced
  • 1/4 cup fresh, finely chopped Italian parsley
  • 1 1/2 tablespoons Sherry vinegar or red wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 hard-boiled eggs, peeled, chopped
  • 2 to 4 tablespoons piquillo peppers, jarred
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons smoked paprika

DIRECTIONS:

  1. Position rack in bottom third of oven and preheat to 400°F.
  2. Line a heavy large rimmed baking sheet with parchment paper. Place potatoes and 2 tablespoons oil in large bowl. Sprinkle with salt and pepper; toss. Arrange potatoes, cut side down, on the prepared baking sheet.
  3. Roast until potatoes are brown on the cut side, about 18 minutes. Using tongs, turn potatoes over. Roast until crisp, deep golden, and tender, about 12 minutes longer. Season to taste with salt and pepper.
  4. Stir the green onions, parsley, tarragon, vinegar, mustard, paprika and a tablespoon of oil in small bowl. Season with salt and pepper.
  5. Transfer potatoes to a serving dish. Spoon chopped eggs, piquillos and herbs over.

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