Hit the reset button on your potato salad: These spuds are roasted, not boiled, and tossed with a mustardy vinaigrette and jalapeños while warm.
Recipe information
Yield
8 Servings
Ingredients
3
pounds fingerling potatoes, halved crosswise if large
½
cup olive oil, divided
Kosher salt and freshly ground black pepper
¼
cup Sherry vinegar or red wine vinegar
1
tablespoon whole grain mustard
1
jalapeño, thinly sliced into rounds, seeds removed if desired
¼
cup (lightly packed) torn flat-leaf parsley leaves
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Preparation
Step 1
Preheat oven to 450°. Toss potatoes with ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender, 30–35 minutes. Let cool slightly, then lightly flatten.
Step 2
Meanwhile, whisk vinegar and mustard in a large bowl. Gradually whisk in remaining ¼ cup oil until emulsified; season with salt and pepper. Add potatoes, jalapeño, and parsley and toss; season with salt and pepper.
Nutrition Per Serving
Calories (kcal) 259 Fat (g) 14 Sodium (mg) 57 Carbohydrates (g) 32 Dietary Fiber (g) 4 Total Sugars (g) 1 Protein (g) 3 Saturated Fat (g) 2 Cholesterol (mg) 0