Roasted Fingerling Potato Salad
Transform your classic potato salad into a vibrant, flavor-packed dish with this Roasted Fingerling Potato Salad recipe. Featuring tender, golden-brown fingerling potatoes roasted to perfection, this salad is elevated with a tangy mustard vinaigrette made from whole grain mustard, Dijon mustard, honey, and apple cider vinegar. Fresh parsley, dill, and green onions add a burst of herby freshness, making every bite irresistibly savory and refreshing. Perfect as a side dish for barbecues, potlucks, or weeknight dinners, this salad is versatile and can be served warm or at room temperature. With its combination of crispy, caramelized potatoes and zesty dressing, this recipe will quickly become a go-to favorite for gatherings or cozy meals at home.
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Recipe Information
Ingredients
- 2 pounds Fingerling potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Whole grain mustard
- 1 tablespoon Dijon mustard
- 1 tablespoon Honey
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Fresh parsley
- 1 tablespoon Fresh dill
- 3 stalks Green onions
Instructions
Preheat your oven to 400°F (200°C).
Wash the fingerling potatoes thoroughly and pat them dry with a clean towel.
Cut the potatoes in half lengthwise and place them in a large mixing bowl.
Drizzle the potatoes with 2 tablespoons of olive oil and season with salt and black pepper. Toss to coat evenly.
Spread the potatoes out in a single layer on a baking sheet, cut side down.
Roast the potatoes in the preheated oven for 25-30 minutes, or until they are golden brown and tender when pierced with a fork.
While the potatoes are roasting, prepare the dressing by whisking together the whole grain mustard, Dijon mustard, honey, apple cider vinegar, and the remaining 1 tablespoon of olive oil in a small bowl until emulsified.
Finely chop the fresh parsley and dill, and thinly slice the green onions.
Once the potatoes are finished roasting, remove them from the oven and let them cool for about 5 minutes.
Transfer the slightly cooled potatoes to a large salad bowl.
Add the herbs and green onions to the bowl with the potatoes.
Drizzle the mustard vinaigrette over the roasted potatoes and gently toss to combine, making sure each piece is coated evenly.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 680 mg | 30% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 6.4 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1046 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
