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Potato Lover’s Month with Idaho Potatoes: Romesco Fingerling Potato Salad

Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings: 6 servings
Calories:
Author: Nancy Buchanan

Ingredients

  • ¼ cup slivered toasted almonds
  • ¼ cup chopped roasted red bell pepper
  • 1 roma tomato seeded and diced
  • ½ tsp. smoked paprika
  • ⅛ tsp. cayenne pepper
  • ¼ tsp. salt
  • ¼ tsp. white pepper
  • 4 tsp. sherry wine vinegar divided
  • 7 Tbsp. extra virgin olive oil divided
  • 1 ½ lbs. Idaho Fingerling potatoes sliced lengthwise
  • 6 cups arugula washed and dried
  • zest of 1 lemon optional

Instructions

  • Pre heat oven to 400 degrees.
  • In a blender combine the toasted almonds, paprika, cayenne pepper, salt, white pepper, 3 tsp. sherry vinegar and 4 Tbsp. extra virgin olive oil. Blend until smooth. Set aside. Spray rimmed baking sheet with cooking spray. Place the sliced fingerlings potatoes on the baking sheet and drizzle with 2 Tbsp. extra virgin olive oil, tossing to coat. Roast in the oven for 15 minutes until the potatoes are golden brown and tender. Remove pan from the oven.
  • While potatoes are roasting, in a small bowl, mix remaining 1 tsp. sherry wine vinegar with the 1 Tbsp. extra virgin olive oil. Place the arugula in a large bowl and drizzle with the sherry wine vinegar and olive oil mixture, toss to coat. Season with salt and cracked pepper to taste, if desired.
  • Divide the arugula among 6 plates. Place fingerlings on top of the arugula and top each plate with 1 -2 Tbsp. of the red bell pepper sauce. Garnish with lemon zest if desired.