Roasted Potato Salad
Prep time
Cook time
Total time
Serves: 2-3
  • 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
  1. Pre-heat the oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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.
Recipe by Orchard Street Kitchen at