- Ready Time : 0 min
- 2 pounds red or fingerling potatoes, scrubbed and sliced 1/4-1/8 inch thick
- 2 tablespoons olive oil
- salt and pepper to taste
- 1/4 cup finely chopped chives
- 2 tablespoons chopped dill
- 1 1/2 tablespoons vinegar
- 2 teaspoons olive oil
- 1 tablespoon Dijon mustard
- pinch red chile flakes
- 2 hard boiled eggs, crumbled
Preheat the oven to 400˚F.
Toss the cut potatoes in the 2 tablespoons of oil and season with salt and pepper. Place the potatoes on a lined or oiled rimmed baking sheet. I had to use to so that all my slices lay flat and not on top of each other. Place in the oven for about 20 minutes or until the underside of the potatoes has lightly browned. Flip and roast for another 15 minutes.
Meanwhile make the dressing. Place the chives, dill, vinegar, 2 teaspoons olive oil, Dijon and chile flakes in small bowl, stir to combine. Season with salt and pepper.
When the potatoes are done roasting transfer them to a serving bowl or plate. Sprinkle the crumbled egg and dressing over the potatoes. Serve at room temperature.
If you want to make the salad ahead of time, I would recommend just leaving the egg off until you are ready to serve.
Source: So Good and Tasty