Now that my husband eats my salads, I actually have to make an effort to make them delicious. I used to just throw together the same ingredients in a bowl and call it a day. Now that I’m cooking for someone else too, I have to think about what vegetables to put together and what dressing to pair with them. With a little summer inspiration, I whipped up this roasted potato and egg salad, one that I knew my husband would like. Roasted asparagus and radish tossed with perfectly boiled eggs, crunchy croutons, and a dill pesto vinaigrette can’t be bad, right?
**Helpful tips and common mistakes
What’s great about this roasted potato and egg salad is that it can be served as a main dish, as a side dish, or even make an appearance for a family gathering. Need a salad for a bbq? This is the one. Looking for some exciting veggies? Look no further.
This salad is fairly easy to prepare. All you have to do is roast some potatoes, asparagus, and radish, boil some eggs and toast some croutons. Easy, right? Since all of the vegetables roast at the same temperature, you can throw them all in at the same time. Just take out the vegetables as they cook. The potatoes will take the longest while the asparagus will only take about 15 minutes.
For the croutons, I always use sourdough bread but you can use any bread you prefer. Always make your own croutons rather than buying them. They are a world of difference!
Blend up the dill pesto vinaigrette and drizzle over the roasted potato and egg salad. The flavor combinations in this salad are what I call an absolute winner. Absolutely delicious!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.