Roasted Fingerling Potato Salad

Potato salad is one of those quintessentially summer foods- one that time and time again makes an appearance at cookouts, summer parties, and as a side dish to summer grilling staples- steak, barbecued chicken, ribs, etc.  Now while I love the standard potato salad, it can be a bit heavy, and also doesn't take well to sitting out in the hot sun.  So here's a different take on potato salad- one that doesn't include mayonnaise and has roasted, rather than boiled potatoes.  It's basically just roasted potatoes, with an herb salad on top, and it is different and delicious, and very versatile as you can pretty much use whatever combination of herbs you like..... and it uses fingerling potatoes which are just so darned cute!  Yes, I admit that I am a sucker for cute foods.... and cute packaging.... and fingerling potatoes may be one of the cutest foods out there!  Ya know what's also cute?  My animals!

Anywho..... here's the recipe :)

Roasted Fingerling Potato Salad

from Bon Appetit, June 2010

Serves 4-6

Ingredients:

2 tbsp plus 2 tsp extra-virgin olive oil, plus additional for brushing

1 1/2 pounds 1-inch-diameter fingerling potatoes, halved lengthwise

2 green onions, thinly sliced

1/4 cup fresh Italian parsley leaves

2 tbsp fresh tarragon leaves

1 1/2 tbsp Banyuls vinegar or red wine vinegar

1 tbsp coarse-grained Dijon mustard

2 hard-boiled eggs, peeled, chopped*

Directions:

1. Heat oven to 400 degrees, with rack in bottom-third position.

2. Brush a rimmed baking sheet with olive oil.

3. Place the halved potatoes in a bowl, with 2 tbsp of olive oil.  Sprinkle with salt and pepper, and toss together so that potatoes are coated.

4. Arrange the potatoes cut side down on the baking sheet, and roast for about 23 minutes, until they are browned on the cut side.  Turn the potatoes over, and roast until done, about 12 minutes.  Potatoes should be crisp, golden, and tender. Season the potatoes to taste with salt and pepper.

5.  In a small bowl, combine green onions, parsley, tarragon, vinegar, mustard, and 2 tsp of olive oil.  Season with salt and pepper.

6. Transfer the roasted potatoes to a serving dish.  Top with the herb salad, and the eggs.

* For hard-boiled eggs, place the eggs in a saucepan and cover with about an inch of water.  Bring the water to a boil, and when it begins to boil, remove the pan from the heat, cover, and let sit for 11 minutes.  Transfer the eggs to a bowl of ice water.  Drain and peel!

Notes:

• I love the original combination of herbs in this dish, but you can really use any combination you like- chives and basil come to mind as some alternates.  If you've never had tarragon, it does have a licoricey flavor that some may not like- although, my boyfriend does not like licorice, and he liked the tarragon in this dish. (I never pointed out the flavor either, so maybe he likes licorice and doesn't know it!)
• If you don't like eggs feel free to leave them out.
• While the fingerling potatoes were excellent in this, any roasted potato would work, just cut them into 1/2 inch wedges and you should be good to go.