Roasted Potato Salad with Fresh Herbs

Sadly for Nick, I ate the whole bowl before he got home from work. Whoops! This is tweaked slightly from Thug Kitchen's delicious recipe.

INGREDIENTS

1 lb. small fingerling potatoes (I used red, white & purple)
2 Tbsp olive oil
½ tsp smoked paprika
½ tsp salt
½ cup fresh parsley
½ cup sliced green onion
2 garlic cloves
2 Tbsp olive oil
2 Tbsp red wine vinegar
1 Tbsp water
1 tsp lemon juice

DIRECTIONS

• Preheat your oven to 400 degrees.

• Slice the potatoes in half and toss with 2 Tbsp olive oil, smoked paprika, and salt. Roast for 35-40 minutes, flipping halfway through.

• In a blender, add parsley, green onion, garlic,2 Tbsp olive oil, red wine vinegar, water, and lemon juice and blend until smooth.

• When potatoes are finished, let them cool off for 15 minutes, then toss with the blended herb mixture.

• Cover them and refrigerate for at least 1 hour before serving.