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Roasted Fingerling Potato Salad

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This roasted fingerling potato salad is a sophisticated twist on a classic vegetarian side dish. By roasting the potatoes at a high temperature until the skin is crisp and the flesh is buttery, you create a wonderful contrast in textures that far surpasses a traditional boiled salad. The combination of fresh tarragon and flat-leaf parsley provides a clean, aromatic lift, while the coarse-grained Dijon mustard adds a subtle heat that cuts through the richness of the olive oil.

Perfect as a light lunch or a vibrant accompaniment to grilled vegetables, this recipe is naturally gluten-free and packed with fresh flavours. The addition of chopped hard-boiled eggs adds a lovely creaminess and a boost of protein, making it a satisfying choice for any alfresco dinner or weekend gathering. It is best served warm to fully appreciate the fragrant herb dressing.

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Ingredients for Roasted Fingerling Potato Salad

  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil plus additional for brushing

  • 675g 1-inch-diameter fingerling potatoes, halved lengthwise

  • 2 spring onions, thinly sliced

  • 1/4 cup fresh Italian parsley leaves

  • 2 tablespoons fresh tarragon leaves

  • 1 1/2 tablespoons Banyuls vinegar or red wine vinegar

  • 1 tablespoon coarse-grained Dijon mustard

  • 2 hard-boiled eggs, peeled, chopped

How to make Roasted Fingerling Potato Salad

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Position rack in bottom third of oven and preheat to 204°C. Brush heavy large rimmed baking sheet with oil. Place potatoes and 2 tablespoons oil in large bowl. Sprinkle with salt and pepper; toss. Arrange potatoes, cut side down, on prepared baking sheet. Roast until potatoes are brown on cut side, about 23 minutes. Using tongs, turn potatoes over. Roast until crisp, deep golden, and tender, about 12 minutes longer. Season to taste with salt and pepper.

Stir spring onions, parsley, tarragon, vinegar, mustard, and 2 teaspoons oil in small bowl. Season with salt and pepper.

Transfer potatoes to dish. Spoon chopped eggs and herb salad over.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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