Name: Roasted Fingerling Potato Salad
Yield: Makes 6 servings
Ingredients: 2 tablespoons plus 2 teaspoons extra-virgin olive oil plus additional for brushing; 1 1/2 pounds 1-inch-diameter fingerling potatoes, halved lengthwise; 2 green onions, thinly sliced; 1/4 cup fresh Italian parsley leaves; 2 tablespoons fresh tarragon leaves; 1 1/2 tablespoons Banyuls vinegar or red wine vinegar; 1 tablespoon coarse-grained Dijon mustard; 2 hard-boiled eggs, peeled, chopped

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Roasted Fingerling Potato SaladPatricia Heal

Roasted potatoes are topped with an herb salad and chopped hard-boiled eggs in this take on the summer staple.

Ingredient tip:

To make perfect hard-boiled eggs, start with eggs that are more than a week old (fresh eggs are harder to peel). Place them in a single layer in the bottom of a saucepan; add cold water to cover by an inch. Bring the water to boil; remove the pan from the heat. Let stand covered for 11 minutes. Transfer the eggs to a bowl; cover with ice water. Drain the eggs, tap them gently on the countertop to crack the shells, then peel under running water.

Recipe notes

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