If you think mayo-drenched potato chunks when you hear “potato salad,” then you will be surprised to see just how fresh and light potato salad really can be—like this one. It starts with roasted fingerling potatoes (which get tossed with olive oil and rosemary before going into the oven), and includes balsamic-roasted shallots, curly endive and whole grain mustard. The slightly bitter endive is a great foil for the creaminess of the fingerlings and the sweetness of the shallots. Serve this salad warm from the oven—the hot potatoes will wilt the endive.

Roast Fingerling Potato Salad with Balsamic Shallots and Curly Endive

Be sure to use a sauté pan large enough to hold the shallots in a single layer so that they brown evenly.

Serves 3 to 4

  • 1 pound fingerling potatoes, cut in half lengthwise
  • 2 tablespoons olive oil
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • 1 pound whole shallots, root end trimmed, peeled. Cut in half widthwise
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 small head curly endive rinsed well, cut into 1 inch pieces
  • 2 tablespoons whole grain mustard

Salt and pepper to taste.

Preheat oven to 400 degrees. Toss fingerling potatoes with the olive oil and rosemary and place on a cookie sheet, cut side down. Sprinkle salt and pepper on top. Roast 20 minutes. Remove from oven.

While potatoes are in the oven, place shallots, and olive oil in a saute pan large enough to hold them in a single layer. Over medium heat saute until shallots begin to brown, stirring occasionally, about 10 minutes. Pour balsamic vinegar on shallots and stir to coat well.

Place pan with shallots in the oven until they can be easily pierced with a small knife, another 15 minutes.

In a large bowl place potatoes, shallots, curly endive and whole grain mustard, toss to blend. Season to taste with salt and pepper.