There’s really nothing better than a Warm Mustard and Herb Fingerling Potato Salad.
It’s basically an assortment of the most amazing roasted fingerling potatoes topped with my all time favorite mustard and herb vinaigrette and served warm. Epic doesn’t even come close to describing these! It’s more like life changing.
Roasted potatoes are a way of life in our house. I’ve made them hundreds of times, and we never tire of them. Recently I got a big box of fingerling potatoes sent to me straight from the farm in Idaho. Having never seen so many potatoes in my kitchen before, I got straight to work. Roasting, mashing, frying, the whole nine yards. We were eating potatoes for breakfast, lunch and dinner. It was pretty glorious and it was just in time for Potato Lover’s Month – which starts today.
That means that having french fries and hash browns for every meal of the day is totally acceptable right? Throw some ketchup on it and call it a day. It’s like a fruit and vegetable serving all in one 🙂
Okay so maybe that’s taking it to a bit of an extreme, but I’m kicking off Potato Lover’s Month with this Warm Mustard and Herb Fingerling Potato Salad and you should totally join me! I roasted off a few handfuls of colorful fingerlings with some spices and herbs and topped it all with this epic vinaigrette that my mother-in-law introduced me to! It’s so good you could literally pour it on just about anything.
- 1.5 pounds Idaho Fingerling Potatoes, scrubbed clean
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- kosher salt and freshly cracked black pepper to taste
- 2 teaspoons Garlic, Minced
- 2 teaspoons Shallots, Minced
- 2 Tablespoons Grainy Dijon Mustard
- 2 teaspoons Dried Oregano
- 2 teaspoons Dried Parsley
- ½ teaspoons Freshly Cracked Black Pepper
- ½ teaspoons Kosher Salt
- ¼ cups Red Wine Vinegar
- 1-¼ cup Extra Virgin Olive Oil
- Heat the oven to 425 degrees F.
- Slice the fingerling potatoes into ½ inch coins. Place the sliced potatoes onto a baking sheet and toss with the oil, garlic powder, paprika, salt and pepper. Make sure all the potatoes are evenly coated.
- Place the baking dish into the oven and roast for 15 minutes. Remove the baking sheet and give the potatoes a quick toss to make sure they are cooking evenly. Place the baking sheet back into the oven and continue to roast for about 15 minutes more until the potatoes are golden brown. They should be fork tender all the way through. If they are not, roast them for 5-7 minutes longer.
- Remove the roasted potatoes from the oven and transfer them into a large bowl. Add 1/3 cup of the mustard herb vinaigrette and toss to combine. Adjust salt and pepper as needed and serve warm.
- Combine everything in a medium bowl and whisk together until evenly combined and the oil and vinegar has emulsified.
- This makes enough for 1 ½ cups of vinaigrette, and any excess can be stored in an air tight container in a refrigerator for up to 1 week.
I am so excited you are making one of my recipes and I would love to see how it turns out. Make sure to share it on instagram and tag me @whatsgabycookin so I can see your masterpiece!