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Fingerling Potato Salad with Sun-Dried Tomato Dressing
Ingredients
  • subheading: GATHER YOUR INGREDIENTS:
  • 2 pounds fingerling potatoes, unpeeled, halved lengthwise
  • ¼ cup extra-virgin olive oil, divided
  • 1½ teaspoons table salt
  • 1 teaspoon pepper
  • 1 teaspoon herbes de Provence
  • ⅓ cup oil-packed sun-dried tomatoes, minced
  • ¼ cup pitted kalamata olives, chopped fine
  • ¼ cup chopped fresh parsley
  • 3 tablespoons finely chopped shallot
  • 2 teaspoons grated lemon zest, plus 1 tablespoon juice
  • 1 garlic clove, minced
  • ½ teaspoon red pepper flakes
  • View Nutritional Information i
  • subheading: KEY EQUIPMENT:
  • Liquid Measuring CupsThe Best Mixing Bowls
  • note: BEFORE YOU BEGIN
  • Try to find fingerling potatoes that are consistently 2 to 3 inches long and 1 inch in diameter. It is important to toss the potatoes with the dressing while they're still hot.
Steps
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