Roasted fingerling potato salad with lemon-basil vinaigrette
Instructions:
- Salad:
- 2 pounds fingerling potatoes;
- 2 tablespoons extravirgin olive oil;
- 2 large roasted red bell peppers, cut into thin strips (about 11⁄2 cups);
- 1⁄2 cup shallots, finely chopped;
- 1⁄4 cup lightly packed basil leaves, cut into thin ribbons;
- 3⁄4 cup coarsely grated Parmesan or Manchego cheese;
- Kosher salt and ground black pepper;
- Lemon-Basil Vinaigrette:
- Zest of 1 lemon (about 2 teaspoons);
- Juice of 2 lemons (about 1⁄2 cup);
- 4 garlic cloves, finely chopped;
- 1⁄2 cup lightly packed basil leaves;
- 1 tablespoon Dijon mustard;
- 1⁄2 cup extravirgin olive oil;
- 2 teaspoons kosher salt, or to taste;
- Ground black pepper, to taste.
- For the salad:
- Preheat the oven to 400 F. Line a rimmed baking sheet with aluminum foil.
- Cut the potatoes in half lengthwise. Transfer to the prepared baking sheet, drizzle with the oil, and toss to coat. Spread the potatoes in a single layer and roast only until they are tender when pierced with the tip of a knife and the cut sides are browned, 20 to 40 minutes, depending on the size of the pieces. Do not overcook the potatoes or they will fall apart in the salad. Make the vinaigrette while the potatoes are roasting.
- For the vinaigrette: Combine the lemon zest, lemon juice, garlic, basil, and mustard in a blender and blend until chopped. With the blender running, slowly pour in the oil and blend until the dressing is thick. Season with salt and pepper.
- Transfer the hot potatoes into a large bowl and toss gently with the Lemon- Basil Vinaigrette. Let cool to room temperature, stirring occasionally.
- Gently mix in the roasted peppers, shallots, basil, and cheese. Season generously with salt and pepper. Serve at room temperature.
- Make-ahead note: You can make the salad up to 1 day ahead, but don’t add the fresh basil more than 1 hour before serving. Store covered and refrigerated. For best flavor, return the salad to room temperature before serving.