Roasted Fingerling Potato Salad

1. 1

   Position rack in bottom third of oven and preheat to 400u00b0F. Brush heavy large rimmed baking sheet with oil. Place potatoes and 2 tablespoons oil in large bowl. Sprinkle with salt and pepper; toss. Arrange potatoes, cut side down, on prepared baking sheet. Roast until potatoes are brown on cut side, about 23 minutes. Using tongs, turn potatoes over. Roast until crisp, deep golden, and tender, about 12 minutes longer. Season to taste with salt and pepper.

2. 2

   Stir green onions, parsley, tarragon, vinegar, mustard, and 2 teaspoons oil in small bowl. Season with salt and pepper.

3. 3

   Transfer potatoes to dish. Spoon chopped eggs and herb salad over.

* Per serving · 4 servings · Values may vary.

No additional tips available.