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?
Roasted Potato and Egg Salad
Ingredients
Roasted vegetables
- 1 lb Yukon potatoes
- 1 teaspoon granulated garlic
- ½ teaspoon oregano dried
- 2 tablespoon olive oil
- salt and pepper
- 1 bunch radish quartered
- 2 tablespoon olive oil
- salt and pepper
- 2 bunches asparagus ends trimmed
- 2 tablespoon olive oil
- 1 tablespoon lemon zest
- juice of ½ lemon
- salt and pepper
Dill pesto vinaigrette
- ¼ cup dill
- ¼ cup basil
- ¼ cup red wine vinegar
- ⅓ cup olive oil
- ¼ cup parmesan grated
- ¼ cup pistachios roughly chopped
- 1 teaspoon garlic minced
Remaining ingredients
- 4 eggs
- 2 cups croutons
- 8 cups arugula
Instructions
- Preheat oven to 425 degrees F.
- Cut the Yukon potatoes into wedges. Toss with 1 teaspoon granulated garlic, ½ teaspoon dried oregano, 2 tablespoon olive, salt, and pepper. Spread on a baking sheet and roast for 25 minutes or until browned and softened, flipping the potatoes over halfway.
- Toss 1 bunch radish with 2 tablespoon olive oil, salt, and pepper. Roast for 20 minutes or until tender.
- Trim the ends of 2 bunches of asparagus and toss with 2 tablespoon olive oil, 1 tablespoon lemon zest, the juice of ½ lemon, salt, and pepper. Spread on a baking sheet and roast for 15 minutes or until tender.
- Meanwhile, make the dill pesto vinaigrette. Blend together ¼ cup dill with ¼ cup basil, ¼ cup red wine vinegar, ⅓ cup olive oil, ¼ cup grated parmesan, ¼ cup pistachios, and 1 teaspoon minced garlic until smooth. Season with salt and pepper.
- Place 4 eggs in a medium pot and cover them with cold water by 1 inch. Bring to a boil over high heat. When the water reaches a full rolling boil, set the timer for 8 minutes. Remove the eggs from the hot water into an ice bath and cool for several minutes. Peel the eggs and cut them in half.
- Arrange the arugula onto plates and top with the roasted vegetables, 8-minute eggs, and croutons. Serve with the dill pesto vinaigrette.
**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!
For more salad inspiration check out this tomato nectarine burrata salad!
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