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Roasted Potato and Egg Salad

Course Main Course, Salad
Cuisine American
Keyword vegetarian
Total Time 45 minutes
Servings 4
Author Cherry on My Sundae


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
  • 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


  • 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.