It might be zero degrees here in Chicago, but I’m focused on the fact that March is just around the corner. With March comes the tiniest hints of spring here – a bit more sunlight, a slight increase in temperature, and perhaps a few buds on the trees. I’ll take whatever I can get, really. I think this salad fits nicely within the month of March: it’s got fresh, crisp asparagus to get you thinking about spring, yet it also has roasted potatoes to add some heartiness and warmth, something we all still need in this awkward winter/spring transition period.
I love the idea of adding potatoes to salads as an unexpected and more substantial ingredient, which I discovered last year with my sweet potato salad. I used English pub chips as my inspiration for these little yellow potatoes and roasted them with some salt and vinegar (one of the most amazing combinations out there). Wonderfully crisp on the outside yet soft and buttery on the inside, these potatoes really elevate the salad to something more special. And with some snappy asparagus, salty kalamata olives and crunchy almonds, this salad has a great balance of flavors and textures. It’s all tied together with a simple vinaigrette that requires just three pantry ingredients. From start to finish, the salad is ready within 20 minutes. With some nice crusty bread, this roasted potato salad would be the perfect lunch or light dinner.
- About ½ pound small baby yellow potatoes, sliced into disks about ⅛ inch thick
- ½ tablespoon olive oil
- 1 tablespoon apple cider vinegar
- sea salt
- small bunch of asparagus, ends trimmed and spears cut into thirds
- 1 5 oz. bag of mixed greens
- ⅓ cup pitted kalamata olives
- ¼ cup sliced almonds
- For the dressing:
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- ½ tablespoon dijon mustard
- salt and freshly ground black pepper
- Pre-heat the oven to 400 degrees.
- Add the sliced potatoes to a medium bowl and coat with the olive oil and apple cider vinegar. Stir well to coat the potatoes, then lay the potatoes out on a baking sheet (use a silpat if you have one). Sprinkle with some sea salt and roast for 12-15 minutes, turning the potatoes halfway through. Potatoes should be browned on the outside and crispy.
- In the meantime, blanch the asparagus in boiling salted water for one minute, immediately submerging into ice water afterwards to stop the asparagus from becoming overcooked.
- Assemble the greens, olives and almonds plus the potatoes and asparagus into a large salad bowl. Whisk together the dressing ingredients and toss into the salad.