This recipe is super quick and easy and perfect for a summer barbecue or a picnic. It can also be made up a head of time and reheated before eating. It combines the flavors of a deviled egg with the potatoes for a surprisingly fresh taste.
2 Tbs plus 2 tsp grapeseed oil
1½ lbs fingerling potatoes, halved lengthwise
2 green onions, thinly sliced
2 Tbs fresh tarragon leaves
1½ Tbs red wine vinegar
1 Tbs Gluten-free Dijon mustard
2 hard-boiled eggs, peeled, chopped
- Preheat oven to 400F. Spray baking pan with cooking spray and set aside. In a large bowl, combine potatoes, 2 Tbs oil, salt, and pepper; and toss. Arrange potatoes, cut side down, on baking sheet. Roast for 23 minutes, or until potatoes are browned. Using tongs, turn potatoes over and roast until deep golden and tender, about 12 additional minutes.
- While the potatoes are roasting, hard boil eggs, peel, and set aside. In a small bowl, stir in green onions, tarragon, vinegar, mustard, and 2 tsp oil. Transfer potatoes to a dish and spoon egg and dressing over top.
Nutritional Facts: per serving
177 cal; 8g total fat (1g sat fat); 24g carb; 79mg sod; 2g fiber; 5g protein; 1g sugars