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Golden Roasted Potato Salad

INGREDIENTS:

  • 1 lb Fingerling Gourmet Potatoes, halved lengthwise
  • ½ lb  cherry tomatoes, halved
  • 10 asparagus
  • 1 bunch green onions, thinly sliced
  • Small bunch flat-leaf parsley, finely chopped
  • 3 tbsp olive oil
  • Salt and pepper

Dressing:

  • 4 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon Mustard
  • 1 tbsp maple syrup
  • ½ tbsp TurmeriX™ 

DIRECTIONS:

For the salad:

  • Preheat the oven to 400°F.
  • Transfer the potatoes to a baking sheet, and sprinkle 1 ½ tbsp olive oil, salt and pepper. Roast for 15 minutes. 
  • Meanwhile, blanch the asparagus in boiling water about 10 minutes.
  • Toss your tomatoes with the potatoes in the remaining 1 ½ tbsp olive oil on the baking sheet (use another baking sheet if needed).
  • Continue roasting for 15 minutes or until potatoes browned and crisp.
  • Remove potatoes and tomatoes from the oven and set aside in a bowl or a plate.
  • Add onions and parsley.

For the dressing:

  • In a small bowl mix all the ingredients together until combined.
  • Pour on top of the warm potatoes.

Serve slightly warm or at room temperature.

Add arugula if you would like to make this potatoes salad a main dish.

(Serves 2)