Roasted Potato Salad with Pistachio Orange Vinaigrette
A spring inspired salad with crispy potatoes, caramelized spring onions, fresh asparagus, tarragon, chives, goat cheese, and a pistachio orange vinaigrette.
Equipment
- mixing bowl
- Half sheet pan
- whisk
Ingredients
Pistachio Orange Vinaigrette
- 2 tablespoon white wine vinegar
- 2 tablespoon dijon mustard
- 2 tablespoon honey
- 2 tablespoon freshly squeezed orange juice
- 1 teaspoon orange zest
- ¼ cup extra virgin olive oil
- ¼ cup neutral-flavored oil
- 2 tablespoon capers
- ½ cup chopped toasted pistachios
- kosher salt to taste
Roasted Potato Salad
- 1 ½ lbs mixed fingerling potatoes scrubbed + halved
- olive oil for drizzling
- kosher salt to taste
- freshly cracked black pepper to taste
- 4 bulbs spring onions thinly sliced (or 1 large leek)
- 1 bunch asparagus peeled + thinly sliced on an angle
- 4 radishes trimmed + thinly shaved
- ¼ cup packed tarragon leaves
- 2 tablespoon minced chives
- 4 oz greens (arugula, watercress, spring mix, etc.)
- 4 oz goat cheese crumbled
Instructions
Pistachio Orange Vinaigrette
- Whisk the vinegar, mustard, honey, orange juice, and orange zest together in a mixing bowl. Slowly drizzle in the oils, whisking continuously to emulsify.
- Stir in the capers and pistachios. Season with salt to taste. Set aside.
Roasted Potato Salad
- Preheat the oven to 400°F. Place the potatoes onto a half sheet pan. Drizzle with olive oil and toss to coat. Spread the potatoes out into an even layer, halved-side down. Season with a good pinch of salt and freshly cracked black pepper.
- Roast for 20 minutes. Evenly distribute the sliced spring onions onto the sheet pan. Drizzle with a little more olive oil. Continue to roast for 20 more minutes, or until the potatoes are golden and tender. Let cool slightly.
- Combine the sliced asparagus, shaved radishes, tarragon leaves, chives, and greens in a large mixing bowl. Add the warm potatoes and spring onions. Drizzle in the vinaigrette to your desired level and toss well.
- Arrange the salad in a large serving bowl. Top with the goat cheese and finish with more freshly cracked black pepper.
Notes
You could use whatever greens you want here. It can be stored in the fridge for up to 7-10 days.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 5gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 10mgSodium: 200mgPotassium: 450mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg
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