YUMMY by Gambino: Spring Roasted Potato Salad

SPRING ROASTED POTATO SALAD

Presented by Kathy Heeren-Ellis

This is not your average potato salad! With fresh asparagus, arugula and a tangy lemony vinaigrette, it’s the perfect accompaniment to your meat fresh off the grill! Don’t be alarmed by the total time from prep to table – that’s simply for the veggies to roast! It’s so simple - toss, roast, and eat!

INGREDIENTS

Dressing

1/4 cup olive oil

1/4 cup finely chopped shallots

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey

1/4 teaspoon salt

1/4 teaspoon pepper

Salad

2 lb baby Yukon gold or red potatoes (each about 1 1/2 inches in diameter), cut in half

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1 lb fresh asparagus spears, cut into2-inch pieces (about 3 cups)

3 cups baby arugula

INSTRUCTIONS

Heat oven to 450°F. Spray 18x13-inch rimmed baking pan with cooking spray.In small bowl, mix dressing ingredients with whisk.

Place potatoes in center of baking pan, and drizzle with 1 tablespoon of the oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Spread in single layer in pan. Roast 30 minutes, turning once.

In medium bowl, toss asparagus with remaining 1 tablespoon oil.

Remove potatoes from oven, and arrange asparagus on baking pan with potatoes. Roast 5 to 7 minutes or until potatoes are lightly browned and asparagus is tender.

Transfer roasted vegetables to serving bowl. Add dressing; toss to coat. Let stand 15 minutes to allow vegetables to absorb dressing. Add arugula; toss to combine. Serve immediately.