Roasted Herb Potato Salad
Image: The Right Recipe
Roasted Herb Potato Salad
Ingredients
- 2 lb potatoes (fingerling, baby, red) cut into ½ inch cubes
- ½ tsp garlic powder
- 2 tbsp olive oil
- Salt and pepper
- ½ cup chopped sundried tomatoes
- 2 cups of arugula
- ⅓ cup goat cheese
For the Vinaigrette
- 1 clove of garlic, minced
- Zest and juice of 1 lemon
- 2 tbsp freshly chopped dill
- 2 tbsp fresh chopped basil
- 1 tbsp dijon mustard
- 1 tsp honey
- Olive oil to thin (¼-⅓ cup)
- Salt and pepper to taste
Instructions
Preheat oven to 400 degrees Fahrenheit. Line a sheet tray with parchment paper. Cut the potatoes into quarters and line them on the sheet tray. Toss with garlic powder, salt, pepper, and olive oil. Bake for about45- 60 minutes until tender and browned (I like mine crispy which takes about 60 minutes but keep an eye on them. If you prefer them softer, not crispy, you can cook them for less time).
Make the dressing:
Using a hand zester or the smallest holes on a box grater, zest the entire lemon. Add zest to a bowl with the juice of the lemon. Finely chop herbs and add to the bowl along with the honey, dijon, a pinch of salt and pepper. Combine with a whisk then slowly whisk in the olive oil so that the sauce emulsifies.
Toss the dressing over the warm potatoes when they are done. Add in the arugula, sundried tomatoes and goat cheese. Taste and adjust salt and pepper accordingly. Serve warm or room temperature. Perfect summer side or lunch. Enjoy!
