Potato salad doesn’t always have to be the mushy side dish you skip over at gatherings. This warm fingerling potato salad brings sophistication and flavor to the table, with delicately tender fingerling potatoes that retain their shape and texture. These small, uniquely shaped potatoes are both beautiful and delicious, with skin so soft and flavorful it melts right into the dish. Perfect for casual dinners or more elegant affairs, this potato salad is a refined take on a classic comfort food.
Ingredients
Servings 6
- 3 pounds mixed fingerling potatoes and baby yams halved or quartered if large
- 8 tablespoons olive oil divided
- 2 cloves garlic coarsely chopped
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 4 scallions chopped
- 1/4 cup white wine vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh parsley or 2 teaspoons dried
Nutritional Facts
Nutrition Facts
Warm Fingerling Potato Salad
Amount per Serving
Calories
349
% Daily Value*
Fat
19
g
29
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
14
g
Sodium
460
mg
20
%
Potassium
1000
mg
29
%
Carbohydrates
41
g
14
%
Fiber
5
g
21
%
Sugar
2
g
2
%
Protein
5
g
10
%
Vitamin A
200
IU
4
%
Vitamin C
48
mg
58
%
Calcium
41
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat oven to 400° F.
- Divide potatoes between 2 rimmed sheet pans and drizzle 6 tablespoons oil over potatoes. Sprinkle garlic, salt, and pepper to taste on top. Roast until tender when pricked with a fork, about 25 to 30 minutes.
- Broil on high for 3 to 5 minutes or until browned. Remove and carefully transfer to a large bowl.
- Add scallions, vinegar, mustard, parsley, and remaining 2 tablespoons oil and toss to coat. Serve warm.
A new version of potato salad for me. Looks elegant and delishous . Thank.you for it