Roasted Fingerling Potato Salad with Arugula and Horseradish Dressing

Adapted from Earth to Table

  • 2 lb. fingerling potatoes, peeled
  • 3 Tbsp. Extra Virgin Olive Oil
  • 3 Tbsp. dry white wine
  • 1 Tbsp. fresh thyme leaves
  • 1 tsp. salt
  • 10 oz. arugula
  • Dressing:
  • ¼ c. Wild Fernleaf Dill Olive Oil
  • ¼ c. sour cream
  • 2 Tbsp. Organic Red Wine Vinegar
  • 1 Tbsp. freshly grated horseradish root
  • salt and pepper

Preheat oven to 450 F. In a medium bowl, toss potatoes, oil, wine, thyme and salt.  Spread out in a single layer on a baking sheet and bake until very tender, about 40 minutes.

Prepare the dressing. In a large bowl, whisk together oil, sour cream, vinegar and horseradish. Season to taste with salt and pepper. (Make ahead. Cover and refrigerate for up to 5 days.)

Add warm potatoes to dressing and toss to coat.  Divide among 4 plates and top each with a handful of arugula.

A photo of olives ripening in the sun Certified Ultra Premium Extra Virgin Olive Oil