Roasted Fingerling Potato Salad
| Serves: |
6 |
| Recipe Type: |
Non Veg. |
| Preparation Time: |
20 M |
| Cooking Time: |
20 M |
| Difficulty: |
Easy |
Ingredients:
- 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)
Cooking Instructions:
- 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.
