Fingerling Potato, Roquefort & Watercress Salad

Fingerling Potato, Roquefort & Watercress Salad

Potatoes roasted with fresh rosemary is a classic combination.  While they roast, the smell of rosemary in the kitchen is intoxicating.  With peppery watercress on hand, I decided to make a warm potato salad with the buttery roasted fingerling potatoes with rosemary.  And to add a lovely creaminess I dolloped crumbles of Roquefort cheese on top, and finished it all off with a light lemon-Dijon vinaigrette for tang.

(To view this recipe, click on the blue title of the blog post above*)

Fingerling Potato, Roquefort & Watercress Salad

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Salad

Ingredients:

  • ½ lb. fingerling potatoes, halved lengthwise
  • Olive oil
  • 2 Tablespoons fresh rosemary, chopped
  • Salt and pepper
  • 4 cups watercress
  • Roquefort cheese
  • For the vinaigrette:
  • 1 teaspoon Dijon mustard
  • Juice of 1 lemon
  • Salt and pepper
  • 2 Tablespoons sherry vinegar
  • 3 Tablespoons olive oil

Directions:

  1. Preheat the oven to 400 degrees. Line a baking sheet with foil or parchment and spray generously with cooking spray. Arrange the halved potatoes on the baking sheet and drizzle with oil; season with 1/2 teaspoon salt and 1/4 teaspoon of pepper, along with the chopped rosemary. Roast for 25-30 minutes or until tender.
  2. Whisk all of the vinaigrette ingredients together until emulsified. Adjust seasonings to taste.
  3. Top the watercress with the cooked potatoes, the crumbled cheese and a drizzle of the vinaigrette.

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