Warm Mustard and Herb Fingerling Potato Salad

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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.

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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 🙂

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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.

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Warm Mustard and Herb Fingerling Potato Salad

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By:
Gaby Dalkin
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0
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Ingredients

For the potatoes:

  • 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

For the Mustard and Herb Vinaigrette:

  • 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

Instructions

For the potatoes:

  • 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.

For the Mustard and Herb Vinaigrette:

  • 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.
Warm Mustard and Herb Fingerling Potato Salad: Chef Vision

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20 comments

  1. Lily (A Rhubarb Rhapsody)

    This looks like such a wholesome and versatile salad. Potato salad has always been my mum’s terrain but now that I’ve moved to the other side of the country it may be time to take over the reigns! This will fit the bill nicely. 😉

  2. Monika

    This sounds absolutely delicious, and super easy. I love fingerling potatoes!

  3. Lily (A Rhubarb Rhapsody)

    It looks like a very wholesome and filling potato salad. Potato salad has long been the domain of my Mum but now that I’ve moved to the other side of the country it’s time I started making my own! This seems like just the thing!

  4. Lara

    I’m making this today for the third time this month. Really amazing, thanks for sharing!

  5. Deebi27

    I want to try this for my mustard loving hubby!!! Thank you, it looks so delish!

  6. Michelle

    I loved the recipe! I should have noticed the quantity of excess vinaigrette before making it though. I ended up not having a need for it.