Roasted Fingerling Potato Salad

On a recent Euro-trip, I became fascinated with sad airport salads. Locked in a terminal with no options but reliable fast food or fifteen-buck containers of wilted lettuce and limp veggies (and never enough dressing), I still always felt optimistic and went for the latter. Was this salad going to be the airport salad of dreams? The answer was always no. So after arriving home after a 12-hour journey packed with miserable airport food, I decided that a proper bowl of greens was necessary.

Leftover fingerling potatoes are the main attraction in this beauty, supported by a verdant dressing of any herbs you have on hand. It's the perfect recipe when all you want is cloyingly-sweet, mayo-dredged, Jewish-deli-style potato salad, but know you'll hate yourself after the second pint.


Roasted Fingerling Potato Salad

Yield: 4 servings

Prep Time: 25 minutes, plus cooling time

Cook Time: 20 minutes

Total Time: 45 minutes, plus cooling time


Ingredients

For the Roasted Potatoes:

1 pound fingerling potatoes, halved lengthwise

2 tablespoons olive oil 

1/4 teaspoon ground cumin

Kosher salt and freshly ground pepper, to taste

For the Dressing:

3/4 cup mixed herbs, such as chives, parsley, cilantro and dill

1/2 cup olive oil

1/4 cup lemon juice

1/4 cup pea shoots

1 tablespoon Dijon mustard

1 garlic 

Kosher salt and freshly ground pepper, to taste

For the Salad:

6 cups mesclun 

1 cup pea shoots

1 cup frozen peas, thawed

Kosher salt and freshly ground black pepper, to taste

Thinly sliced radishes, for garnish 

Minced chives, for garnish

Directions

  1. Preheat the oven to 450° and line a sheet pan with foil. Add all the roasted potato ingredients to the tray and toss to coat. Roast until golden and tender, tossing halfway through, 20 to 25 minutes. Let cool.
  2. Meanwhile, make the dressing: In a blender, combine all the dressing ingredients and puree until smooth and emulsified.
  3. Toss the salad: In a large bowl, toss the cooled potatoes and dressing with mesclun, pea shoots and peas. Season with salt and pepper, then transfer to a bowl or platter. Garnish with sliced radishes and minced chives, then serve.