Little Fingerling Potato Salad
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:
- 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).
- Roast the potatoes until golden brown, approximately 20-25 minutes. Flip half way through baking.
- 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.
- 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.
