First fingerling potatoes are at the farm market and I made a salad:
Recipe: Cut (don’t peel) potatoes, roast at 425 for 20 mins with some salt, pepper, oil (I use grapeseed.) Let cool a bit, then toss with chopped scallions, dill (had no fresh so I used dried), crumbled-up feta, and the best olive oil you have in the house. I’m liking Partanna lately.
This is basically taken from the Moldavian Potato Salad recipe in Please to the Table but I like it better with roasted potatoes and without the vinegar. My apologies to the Moldavians.