Warm Mustard and Herb Idaho® Fingerling Potato Salad | Idaho Potato Commission
For the potatoes: Heat the oven to 425° F. Slice the fingerling potatoes into ½ inch coins. Place the sliced potatoes onto a baking sheet and toss with the oil, garlic powder, paprika, salt and...
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Fork
- Airtight container
- Refrigerator
Ingredients
- 1 1/2 pounds Idaho® Fingerling Potatoes, scrubbed clean
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- kosher salt
- freshly cracked black pepper
- 2 teaspoons garlic, minced
- 2 teaspoons shallots, minced
- 2 Tablespoons grainy Dijon mustard
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- ½ teaspoons freshly cracked black pepper
- ½ teaspoons kosher salt
- ¼ cups red wine vinegar
- 1 ¼ cup extra virgin olive oil
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