Potato and Asparagus Salad with Dijon Dressing

Yield: 4

Author: Andrea Livingston

Print

With ImageWithout Image

Potato + Asparagus Salad with Dijon Vinaigrette

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

• 7-9 baby potatoes
• 2 tablespoons olive oil
• 3 cups asparagus spears cut into 1 inch pieces (about 7 large spears or more smaller)
• 2 cups red radishes, sliced into half moons
• 4 hard-boiled eggs, peeled and sliced into thin rounds
• Chopped fresh parsley or dill (optional)

Dressing

• 2 teaspoons Dijon mustard
• 2 tablespoons sherry vinegar
• ¼ cup olive oil1 teaspoon minced shallots
• ¼ teaspoon sea salt
• Dash of pepper

Instructions

1. Preheat oven to 425°F and line a large baking sheet with parchment paper.
2. Cut potatoes into 1-inch chunks scatter around the baking sheet, making sure to leave space between them. Drizzle with 2 tablespoons olive oil, sprinkle with salt and roast in oven for 20-30 minutes or until they start to crisp up. Remove from oven when done.
3. While potatoes are roasting, lightly steam asparagus using your preferred method (microwave, stovetop). Quickly run asparagus pieces under cold water after steaming until cooled.
4. Whisk dressing ingredients together in a small bowl.
5. Arrange asparagus, radishes, and potatoes in a bowl and drizzle dressing on top. Serve topped with fresh herbs if desired.