Name: Fingerling Potato Salad with Sun-Dried Tomato Dressing
Total time: 1 h 15 min
Ingredients: 2 pounds fingerling potatoes , unpeeled, halved lengthwise; ¼ cup extra-virgin olive oil , divided; 1½ teaspoons table salt; 1 teaspoon pepper; 1 teaspoon herbes de Provence; ⅓ cup oil-packed sun-dried tomatoes , minced; ¼ cup pitted kalamata olives , chopped fine; ¼ cup chopped fresh parsley; 3 tablespoons finely chopped shallot; 2 teaspoons grated lemon zest plus 1 tablespoon juice; 1 garlic clove , minced; ½ teaspoon red pepper flakes

Why This Recipe Works

Fingerling potatoes (so named for their fingerlike shape) are a versatile variety because of their position in the middle of the road between waxy and starchy potatoes. Fingerlings don't have to be peeled, don't require a lot of prep work, and have an excellent earthy and mildly nutty flavor. For the dressing, we were inspired by flavors from the south of France. We tossed the potatoes in olive oil and herbes de Provence before roasting them in a 450-degree oven. We dressed the potatoes while they were hot to allow the flavors to soak in more efficiently. This salad can be served warm, room temperature, or cold, making it a versatile side dish.

Before You Begin

Try to find fingerling potatoes that are consistently 2 to 3 inches long and 1 inch in diameter. It is important to toss the potatoes with the dressing while they're still hot.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Toss potatoes, 2 tablespoons oil, salt, pepper, and herbes de Provence in large bowl until potatoes are well coated. Arrange potatoes cut side down in single layer on rimmed baking sheet. Roast until potatoes are tender and cut sides are golden brown, about 20 minutes.

Meanwhile, wipe bowl clean with paper towels. Add tomatoes, olives, parsley, shallot, lemon zest and juice, garlic, pepper flakes, and remaining 2 tablespoons oil to now-empty bowl.

Transfer hot potatoes to tomato mixture and toss to combine. Let sit for 30 minutes, tossing occasionally. Transfer to platter and serve. (Salad can sit at room temperature for 2 hours before serving.)