Herbed Fingerling Potato Salad

Posted by Callies Biscuits on

Surprisingly enough, I've never been a huge fan of the fan-favorite potato salad. Because of this, I came up with my own spin on the summer classic – the herbed fingerling potato salad. Served warm, this crispy side is full of herbs and satisfaction! It's certain to "wow" any barbecue, fried chicken bucket, or summer spread. These potatoes also make a great starch pairing to a light salad. And trust me, it will be the new fan-favorite in your home! 

Herbed Fingerling Potato Salad

You'll Need:

    - 1 pound fingerling potatoes, cut in half lengthwise - ¼ cup mayo - 4 tablespoons olive oil, divided - 2 tablespoons of fresh thyme, chopped - 2 tablespoons of fresh basil (can sub rosemary during cooler months), chopped - 2 tablespoons of fresh flat parsley, chopped - 2 green onions, chopped - 1 clove garlic, minced - Salt and pepper to taste

How To:

    1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. 1. Slice lengthwise and pour the potatoes onto the baking sheet. Toss with 1 tablespoon of olive oil. Roast the potatoes for 25 to 30 minutes, or until golden brown and fork tender. 1. In a large bowl, combine 3 tablespoons of the olive oil, mayo, chopped herbs, onions, and garlic along the sides and inside of the bowl. 1. Add the sliced roasted potatoes hot right out of the oven and toss until coated. Add salt and freshly cracked black pepper to taste.