Warm Fingerling Potato Salad
Servings
6 Servings
Ingredients
- 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
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.