Roasted Mini Red Potato Salad with Asparagus & Dill Vinaigrette

Roasted Mini Red Potato Salad with Asparagus & Dill Vinaigrette



Prep Time: 20 Min

Cook Time: 20 - 25 Min

1. Preheat oven to 425 F

 

1. Halve the potatoes and place them flesh side down on a baking sheet sprayed with cooking spray. Once all the potatoes are on the tray, spray them liberally with cooking spray and season generously with sea salt and cracked pepper.

 

1. Bake 20 – 25 minutes until nice and golden brown and skin has shriveled nicely.

 

1. Bring a large pot of cold water to a boil on medium high heat. Season with sea salt and add the chopped asparagus. Boil until bright green, approximately 3 – 6 minutes. Strain into an ice bath to cool immediately.

 

                    Grocery List

• 680g bag Mini Red Potatoes
• 1 Bunch Asparagus, ends discarded & chopped
• ¼ Yellow Onion, diced
• ¼ C Fresh Parsley, chopped
• ½ C Feta Cheese, cubed
• Sea Salt / Pepper
• Cooking Spray

                       VINAIGRETTE

• ¼ C + 1 Tbsp. EVOO
• 1 Tbsp. Red Wine Vinegar
• ½ Lemon, juiced
• ¼ C Fresh Parsley
• ¼ C Fresh Dill
• 1 clove Garlic, crushed
• ¼ Tsp. Sea Salt
• ¼ Tsp. Red Pepper Flakes
• Cracked Pepper

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1. While potatoes bake, place all the ingredients for the vinaigrette into a personal blender and blend until fully combined. Taste and add additional salt if desired.

*Keep in mind, potatoes are also heavily salted.
 

1. Add the asparagus, diced onion, cubed feta, fresh parsley, and hot, roasted potatoes to a large mixing bowl. Pour the vinaigrette over the salad and toss. Taste and adjust salt / pepper if desired. Serve immediately as it is best when warm. ENJOY!