Roasted Fingerling Potato Salad Recipe

• 1/4 cup Italian Parsley Leaves (fresh)
• 2 tbsp Tarragon Leaves (fresh)
• 1 1/2 tbsp Banyuls Vinegar or Red Wine Vinegar
• 2 Green Onions (thinly sliced)
• 2 hard-boiled Eggs (peeled & chopped)
• 1 tbsp Dijon Mustard (coarse-grained)
• 2 tbsp Olive Oil
• 1 1/2 pounds Fingerling Potatoes (halved)

• Preheat oven to 400 degree F.
• Brush oil on heavy large rimmed baking sheet.
• In a large bowl add potatoes and oil.
• Sprinkle it with pepper and salt.
• Roast potatoes in oven until they turn brown and set it aside.
• Take a small bowl and toss green onions, tarragon, vinegar, parsley, mustard and oil.
• Stir the content and season it with salt and pepper.
• Now transfer the roasted potatoes to dish.
• Add eggs (chopped) and sprinkle herb salad over.
• Serve it immediately.