| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 1/2 pounds fingerling potatoes, halved lengthwise
- 3 large shallots, cut into chunks
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 cup sugar snap peas, trimmed
- 2 tablespoons tarragon vinegar or white wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 cup heirloom cherry tomatoes, halved if large
- 2 Persian cucumbers, diced
- 3 radishes, thinly sliced
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 2 tablespoons chopped fresh tarragon
Instructions
- Put a rimmed baking sheet in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes and shallots with 2 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper. Spread on the hot baking sheet and roast, tossing halfway through, until tender and golden, 25 to 30 minutes. Let cool.
- Meanwhile, bring a medium saucepan of salted water to a boil. Add the snap peas and cook until bright green but still crisp, 1 to 2 minutes. Transfer to a bowl of ice water; let cool. Drain and pat dry.
- Whisk the vinegar, mustard, honey, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Slowly whisk in the remaining 1/4 cup olive oil. Add the roasted potatoes and shallots, peas, tomatoes, cucumbers, radishes, parsley, chives and tarragon. Season with salt and pepper and toss.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 266 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 618 mg |
Reviews
Loved loved loved it. I did sub a couple of things but would still give 5 stars with recipe as written. Hubby wanted green beans so cooked 7 minutes to bright and crispy. Can’t ever find fresh tarragon here in Hawaii so used basil from my garden. Dill would have been a good sub with the beans and cukes . I forgot to put in the tomatoes but didn’t miss them. Served this with a cold meatloaf today (it’s 90*) and will serve this with our baby back ribs next week for company. I’m not putting the tomatoes in then either. Did I say this is good. Great idea to roast the potatoes. Oh, I want more shallots too. Originally gave it 5 stars but 1 cup of peas? Maybe it’s a palmful? After I’ve made it a few times I’ll know what I want but maybe a little more guidance for the home cook the first time. Changed my mind; I will put the tomatoes in next time. Oh, this does not lend itself to leftovers. Sorry this is so long.
Great fresher take than the classic American potato salad. Well received by all.
Very well received in my house today! Dressing was excellent! Got several, “This isn’t a boring mayonnaise dressing for potato salad!”
The French Garden Potato Dalad was amazing! Made it for dinner tonight and everybody enjoyed it! The dressing is delicious as well.
Had to give it 4 stars because I don’t think the snap peas are necessary and could have gone without it.
Thanks again for such great recipes!