It may be September, but it looks like the warm weather will be with us for awhile longer. That means plenty more time for casual dining.  

Traditional potato salads call for boiled or steamed potatoes. For this salad, I’ve cut up assorted colored fingerling potatoes and roasted them with sliced shallots. The dressing is a mix of good quality extra-virgin olive oil with lemon juice, Dijon mustard, garlic and fresh tarragon. I like to toss the potatoes with some of the dressing as soon as they come out of the oven so the potatoes have a chance to absorb some of the dressing. Just before serving I add the remaining dressing and capers.

I have tarragon growing in my herb garden. If you’re not growing it or are unable to purchase it, you can use fresh basil or rosemary in its place.

This sophisticated potato salad is equally at home with good cheeseburgers or a nice steak.

Roasted Fingerling Potato Salad

 

Roasted Fingerling Potato Salad
5.0 from 1 reviews
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Serves: 4
Ingredients
Potatoes
  • 1-1/2 pounds fingerling potatoes, cut into 1-inch rounds
  • 2 large shallots, cut into rings
  • 1 tablespoon extra virgin olive oil
  • Sea salt and freshly ground black pepper
Dressing
  • 2 tablespoons freshly squeezed lemon juice (~ 1 lemon)
  • 1 small garlic clove, minced
  • 2 teaspoons Dijon mustard
  • 4-1/2 tablespoons extra virgin olive oil
  • 1 teaspoon chopped fresh tarragon
  • Sea salt and freshly ground black pepper
  • 3 tablespoons capers
Instructions
  1. Preheat oven to 400°F. Cover a large baking sheet with parchment paper.
  2. In a large bowl toss potatoes and shallots with olive oil and salt and pepper.
  3. Place potatoes and shallots on baking sheet in a single layer.
  4. Roast potatoes until they are tender when cut with a fork and nicely browned, about 45 to 50 minutes.
  5. While potatoes are roasting, whisk lemon juice, garlic and Dijon mustard in a small bowl. Slowly add olive oil while whisking to emulsify. Whisk in tarragon and sea salt and black pepper.
  6. Add hot potatoes to a bowl and toss with some dressing until well coated.
  7. Cover and let sit at room temperature for a few hours. If you’re making it more than a few hours in advance, refrigerate it and bring it out an hour before serving.
  8. Just before serving add capers and a bit more dressing, if needed.
Notes
* Use fresh basil or rosemary in place of tarragon.
* You may have extra dressing – use it as a dressing for a green salad.
* Dressing keeps for a few weeks in the refrigerator.
* Recipe can easily be doubled.
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