Fingerling Potato Salad with Sun-Dried Tomato Dressing | America's Test Kitchen
Leave the mayo in the fridge for this potent, fresh take on potato salad.
Keywords
- Side Dishes
- Potatoes
- Gluten Free
- Vegetarian
- Vegan
- Dairy-Free
- Salads
- Thanksgiving
- Holiday
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
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
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