Roasted Fingerling Potato Salad Recipes

Steps:

• Bring a large pot of salted water to a boil and cook the haricot vert until al dente, about 90 seconds. Shock in ice water, drain well, chop in halves or thirds and reserve.
• Put the potatoes in a large pot, cover with 2 inches cold water and add 1 tablespoon salt. Bring to a boil and cook until a small knife inserted into the center of the potato meets with some resistance, about 5 minutes. Drain well, place on a baking sheet and let cool slightly. Halve lengthwise.
• Whisk the vinegar, lemon juice, mustard, honey and salt and pepper. Slowly whisk in the olive oil until emulsified.
• Heat the grill to medium heat. Toss the potatoes with canola oil and sprinkle with salt and pepper. Grill until golden brown in spots, tossing occasionally, about 5 minutes. Remove and toss with some of the vinaigrette.
• Combine the potatoes, green beans, feta cheese, olives and oregano in a bowl. Toss with more of the vinaigrette, taste and season with salt and pepper if necessary. Scatter the parsley leaves over the top and drizzle with a bit more olive oil.

Steps:

• Heat oven to 500 degrees F.
• Spread potatoes out on a cookie sheet. Scatter garlic over potatoes. Coat lightly with extra-virgin olive oil and season potatoes with salt and pepper. Roast until tender, about 20 minutes.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Toss potatoes, garlic, Parmesan cheese, lemon zest, salt, and black pepper together in a bowl. Drizzle with olive oil and toss again until evenly combined.
• Heat a cast-iron skillet over medium-high heat. Add butter and heat until melted. Add potatoes; cook and toss until evenly coated with butter, about 2 minutes. Move skillet to the preheated oven.
• Roast in the preheated oven for 15 to 20 minutes or until soft, tossing potatoes halfway through. Remove from oven and top with parsley.

Steps:

• Place potatoes in a large pot. Add enough cold water to cover by 3". Stir in 1 tablespoons salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 10 minutes. Drain. Transfer to a large rimmed baking sheet and let cool slightly.
• Heat 3 tablespoons oil in a small skillet over medium-high heat. Add mustard seeds to skillet and cook, stirring occasionally, until seeds start to pop, about 2 minutes. Pour oil with seeds into a large bowl.
• Heat 2 tablespoons oil in a large skillet over medium heat. Add leeks, season with salt, and cook, stirring occasionally, until just tender, 10-12 minutes.
• Whisk remaining 4 tablespoons oil, vinegar, Dijon mustard, and 1 tablespoon water into mustard-seed oil. Add potatoes and leeks; toss to coat. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Return to room temperature before serving, adding more oil and vinegar if dry.

Steps:

• Position rack in bottom third of oven and preheat to 400°F. Brush heavy large rimmed baking sheet with oil. Place potatoes and 2 tablespoons oil in large bowl. Sprinkle with salt and pepper; toss. Arrange potatoes, cut side down, on prepared baking sheet. Roast until potatoes are brown on cut side, about 23 minutes. Using tongs, turn potatoes over. Roast until crisp, deep golden, and tender, about 12 minutes longer. Season to taste with salt and pepper.
• Stir green onions, parsley, tarragon, vinegar, mustard, and 2 teaspoons oil in small bowl. Season with salt and pepper.
• Transfer potatoes to dish. Spoon chopped eggs and herb salad over.

Steps:

• Heat oven to 425ºF.
• Place potatoes in large bowl. Add Dry Rub; mix lightly.
• Spread onto rimmed baking sheet sprayed with cooking spray.
• Bake 20 to 25 min. or until potatoes are tender, stirring after 15 min. Cool completely.
• Place potatoes in large bowl. Add remaining ingredients; mix lightly.

Steps:

• Steam the potatoes for 20 minutes, or until you can easily pierce them with a paring knife.
• While potatoes are steaming, heat the olive oil in a medium (10") skillet over medium heat. Add the red onion, and sautee until onions are softened but not browned, about 10 minutes.
• Turn off the heat under the skillet and add the vinegar, capers, mustard, pepper, and salt. Set aside.
• While they are still hot, slice the potatoes into 1/4" rounds.
• Add the potatoes, parsley, and chives to the skillet, and stir gently until all potatoes are coated evenly. Serve warm or at room temperature.

Steps:

• Make the salad: Preheat oven to 375 degrees. Puree garlic and oil in a blender until smooth. Toss with potatoes, tomatoes, and thyme on a rimmed baking sheet. Season with salt and pepper. Bake until potatoes are golden and tender, about 30 minutes. Let cool slightly.
• Prepare an ice-water bath. Cook green beans in a large pot of boiling salted water until bright green and just tender. Transfer to ice-water bath. When cool, drain beans in a colander.
• Make the dressing: Combine vinegar, mustard, thyme, and shallot in a small bowl. Add oil in a slow, steady stream, whisking until emulsified.
• Toss potato mixture, beans, and arugula with dressing. Season with salt and pepper. Serve immediately or at room temperature.

Steps:

• Position rack in bottom 1/3 of oven.
• Heat oven to 400*F.
• Brush heavy rimmed baking sheet with oil.
• Place potatoes and 2 Tbsp oil in large bowl.
• Sprinkle with salt and pepper and toss.
• Arrange potatoes cut side down on baking sheet.
• Roast until cut side is brown, about 23 minutes.
• Using tongs, turn potatoes over.
• Roast until crisp, deep golden, and tender, about 12 minutes.
• Season to taste with salt and pepper.
• Stir green onions, parsley, tarragon, vinegar,mustard, and 2 tsp oil in small bowl.
• transfer potatoes to dish.
• Spoon chopped eggs and herb salad over.

Steps:

• Place skin and fat in a small saucepan. Heat over medium heat, and cook until the fat has rendered. Remove from heat, and set aside.
• Preheat oven to 450 degrees. Bring a medium saucepan of water to a boil. Add a large pinch of salt and potatoes. Cook for 3 minutes. Drain well.
• Place a small rimmed baking sheet in the oven until hot. Remove, and pour about 2 tablespoons of the rendered fat onto the baking sheet to coat. Place potatoes, cut-side down, on baking sheet. Season with salt and pepper. Roast until golden brown and tender, about 25 minutes. Remove from oven, and season with salt and pepper; serve immediately.

Steps:

• Heat a pot of salted water to boil on high.
• Add potatoes to pot of boiling water and cook 16-18 minutes or until tender when pierced with a fork. Drain thoroughly. Cool. When cool enough to handle, slice into 1/2 inch rounds.
• In large bowl, whisk together mayo, mustard, vinegar, olive oil and season with salt and pepper. Add potatoes and chives. Stir thoroughly to combine and season with salt and pepper if needed.

Steps:

• Place potatoes in pot with enough salted water to cover.
• SIMMER (do not boil) on medium for about 20 minutes until potatoes are fork-tender; drain.
• Cool potatoes just enough to handle comfortably.
• Slice slightly cooled potatoes in 1/4-inch rounds.
• Place potato rounds in a serving bowl; set aside.
• Heat chicken stock to a simmer on medium in a small saucepan.
• Whisk in vinegar, oil, and mustard.
• Simmer, stirring constantly, until heated through.
• Add stock mixture to potatoes in bowl; gently toss.
• Season to taste with salt and pepper.
• Add chives and stir gently to combine.
• Let rest 15 minutes at room temperature; serve.