Little Fingerling Potato Salad

fingerling potato salad.jpg

LITTLE FINGERLING POTATO SALAD

  • Servings: 6-8
  • Time: 45 minutes
  • Difficulty: easy

 

Ingredients:

1-2lbs of fingerling potatoes, washed and cut into 1/4″ thick dime shapes

1-2 tsp paprika

2 Tbsp of olive oil, divided

6oz of plain greek yogurt

2-3 Tbsp of lime juice

2 tsp stone ground mustard

1 Tbsp dried oregano

1 Tbsp dried parsley

1 Tbsp dried basil

1 tsp black pepper

1 tsp salt

Directions:

  1. Preheat oven to 350 degrees F. Line a baking sheet with foil. Toss sliced potatoes in 1 Tbsp of olive oil and paprika. Place on baking sheet  in one single layer. Avoid overlapping the potatoes. (You may need to use two baking sheets if you have a lot of potatoes).
  2. Roast the potatoes until golden brown, approximately 20-25 minutes. Flip half way through baking.
  3. While the potatoes are cooking, prepare your dressing. Combine the yogurt, lime juice, mustard, oregano, parsley, basil, salt, and pepper in a bowl and mix well. Add the other 1 Tbsp of olive oil.
  4. Once the potatoes are cooked, let them cool for 5-10 minutes. Add to yogurt dressing and mix well. Garnish with diced green onions or chives. May be served warm or cold.