Roasted Fingerling Potato Salad

• 2 tablespoons extra virgin olive oil
• 2 teaspoons extra virgin olive oil
• 1 1/2 lbs fingerling potatoes, halved lengthwise
• 2 green onions, thinly sliced
• 1/4 cup fresh Italian parsley
• 2 tablespoons fresh tarragon leaves
• 1 1/2 tablespoons red wine vinegar
• 1 tablespoon whole grain Dijon mustard
• 2 eggs, hardboiled, peeled, and chopped
• 1 teaspoon salt
• 1 teaspoon pepper

1. Position rack in bottom 1/3 of oven.
2. Heat oven to 400*F.
3. Brush heavy rimmed baking sheet with oil.
4. Place potatoes and 2 Tbsp oil in large bowl.
5. Sprinkle with salt and pepper and toss.
6. Arrange potatoes cut side down on baking sheet.
7. Roast until cut side is brown, about 23 minutes.
8. Using tongs, turn potatoes over.
9. Roast until crisp, deep golden, and tender, about 12 minutes.
10. Season to taste with salt and pepper.
11. Stir green onions, parsley, tarragon, vinegar,mustard, and 2 tsp oil in small bowl.
12. transfer potatoes to dish.
13. Spoon chopped eggs and herb salad over.

extra virgin olive oil, extra virgin olive oil, fingerling potatoes, green onions, fresh italian parsley, tarragon, red wine vinegar, whole grain dijon mustard, eggs, salt, pepper

Taken from www.food.com/recipe/roasted-fingerling-potato-salad-427413 (may not work)