Roasted Potato Salad with Fig Vinaigrette
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Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
 
This roasted potato salad tossed with fig butter vinaigrette gives an update to an old classic and is perfect for a cookout. It sounds and tastes fancy, but it’s super easy, and there’s no peeling potatoes which is definitely a win in my book. It’s just as delicious hot as it is cold and packs a flavorful punch in every bite.
Ingredients
  • 1 lb of little, waxy potatoes (cut in half or in quarters if you’re using red or white waxy potatoes)
  • 2 Tbsp. Extra Virgin Olive Oil
  • Generous pinch of salt
  • 2 cloves garlic, minced
  • 2 carrots, peeled and thinly shredded
  • ½ cup chopped pecans
  • 3 green onions, chopped
  • For the Vinaigrette
  • ⅓ cup Extra Virgin Olive Oil
  • 2 Tbsp. high quality balsamic vinegar
  • 1 heaping Tbsp. fig butter (add more to taste)
  • Salt and pepper (to taste)
Instructions
  1. Preheat your oven to 375 degrees. Toss potatoes with olive oil and salt. Roast for 15 minutes. Remove pan from the oven, add the minced garlic, and give the potatoes a stir. Return to the oven and back for 20-25 minutes more or until the potatoes are soft and browned. Once cooked, remove from oven and let cool slightly.
  2. Meanwhile, whisk together the olive oil, vinegar, fig butter, and salt and pepper by adding all ingredients into a bowl and whisking for about a minute until all the ingredients are emulsified.*
  3. Toss dressing with the potatoes in a bowl. Add carrots, pecans, and green onions, stirring with a wooden spoon to incorporate ingredients. Serve warm or cold.
  4. *Optional: Between steps 2 and 3: Over medium heat, add 1 Tbsp. of the vinaigrette to a pan. Throw in shredded carrots, stirring to coat, and cook for 2 minutes, stirring often so the sugars do not burn. You want your carrots to be ever-so-slightly cooked but still have a little crunch left in them. Remove from heat.
Recipe by Sense of Taste at https://sensetaste.com/roasted-potato-salad-with-fig-vinaigrette/