Hit the reset button on your potato salad: These spuds are roasted, not boiled, and tossed with a mustardy vinaigrette and jalapeños while warm.
Ingredients
3 pounds fingerling potatoes, halved crosswise if large
1/2 cup olive oil, divided
Kosher salt
Freshly ground black pepper
1/4 cup Sherry vinegar or red wine vinegar
1 tablespoon whole grain mustard
1 jalapeño, thinly sliced into rounds, seeds removed if desired
1/4 cup (lightly packed) torn flat-leaf parsley leaves
Directions
Preheat oven to 450°. Toss potatoes with 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender, 30-35 minutes. Let cool slightly, then lightly flatten.
Meanwhile, whisk vinegar and mustard in a large bowl. Gradually whisk in remaining 1/4 cup oil until emulsified; season with salt and pepper. Add potatoes, jalapeño, and parsley and toss; season with salt and pepper.
