Roasted Fingerling Potato Salad Recipe (or Kitchen Sink Potato Salad)
Growing up in Idaho I ate a lot of potatoes. Most of them, strangely enough, came from Washington. As my palate grew to notice the difference in various varieties, I found that fingerlings had more of the nuttier, sweeter flavors that give potatoes their individual character.
Roasting them serves to amplify those unique flavors and this recipe came about by using leftover, slightly undercooked, roasted fingerlings from the previous nights dinner to make a picnic favorite. This version is called the “Kitchen Sink” because, well, it has everything you could want in it, but if you see something missing, feel free to throw it in.
- 2 lb roasted fingerling potatoes, roasted just soft, then sliced cross-wise
- 2 Tbsp mayonnaise or favorite aioli recipe
- 1 Tbsp Dijon mustard
- Salt and pepper to taste
- 1/3 cup cornichons
- 1/3 cup broccoli florets
- 1/4 cup thinly bias sliced carrots
- 1/4 cup thinly sliced red radishes
- 1/8 cup capers
- 1/8 cup diced red onions, shallots, or chives
- 1 Tbsp chopped fresh parsley or fresh coriander
- 1/2 Tbsp dried crushed tarragon
- A dash of champagne vinegar
- Preheat oven to 450 degrees.
- Place potatoes on a lightly greased baking tray and roast until brown and a skewer passes just tightly through the potatoes, about 30 minutes.
- Set aside and let cool to the touch.
- Slice them in half inch slices cross-wise and let cool on a tray in the refrigerator.
- Bring enough water to boil to lightly blanch broccoli florets, as soon as they turn bright green remove them and place them in an ice bath until cool.
- Place cooled and sliced potatoes in large bowl and add mayonnaise and mustard, salt and pepper to taste, add the remainder of the ingredients and mix thoroughly.
- Sprinkle with vinegar and serve.