Fingerling Potato Salad with Sun-Dried Tomato Dressing | America's Test Kitchen

Ingredients

• 2 pounds fingerling potatoes , unpeeled, halved lengthwise
• ¼ cup extra-virgin olive oil , divided
• 1½ teaspoons table salt
• 1 teaspoon pepper
• 1 teaspoon herbes de Provence
• ⅓ cup oil-packed sun-dried tomatoes , minced
• ¼ cup pitted kalamata olives , chopped fine
• ¼ cup chopped fresh parsley
• 3 tablespoons finely chopped shallot
• 2 teaspoons grated lemon zest plus 1 tablespoon juice
• 1 garlic clove , minced
• ½ teaspoon red pepper flakes