Roasted Potato Salad with Pistachio Orange Vinaigrette
a spring inspired salad with crispy potatoes, caramelized spring onions, fresh asparagus, shaved radishes, tarragon, chives, goat cheese, arugula, and a pistachio orange vinaigrette
servings: 4-6
Ingredients
Pistachio Orange Vinaigrette
- 2 tbsp white wine vinegar
- 2 tbsp dijon mustard
- 2 tbsp honey
- 2 tbsp freshly squeezed orange juice
- 1 tsp orange zest
- ¼ cup extra virgin olive oil
- ¼ cup neutral-flavored oil
- 2 tbsp capers
- ½ cup chopped toasted pistachios
- kosher salt
Roasted Potato Salad
- 1 ½ lbs mixed fingerling potatoes, scrubbed + halved
- olive oil
- kosher salt
- freshly cracked black pepper
- 4 spring onions bulbs (or 1 large leek), thinly sliced
- 1 bunch asparagus, peeled + thinly sliced on an angle
- 4 radishes, trimmed + thinly shaved
- ¼ cup packed tarragon leaves
- 2 tbsp minced chives
- 4 oz greens (arugula, watercress, spring mix, etc.)
- 4 oz goat cheese, crumbled
Instructions
Pistachio Orange Vinaigrette
- Whisk the vinegar, mustard, honey, orange juice, and orange zest together in a mixing bowl. Slowly drizzle in the oils, whisking continuously to emulsify.
- Stir in the capers and pistachios. Season with salt to taste. Set aside.
Roasted Potato Salad
- Preheat the oven to 400°F. Place the potatoes onto a half sheet pan. Drizzle with olive oil and toss to coat. Spread the potatoes out into an even layer, halved-side down. Season with a good pinch of salt and freshly cracked black pepper.
- Roast for 20 minutes. Evenly distribute the sliced spring onions onto the sheet pan. Drizzle with a little more olive oil. Continue to roast for 20 more minutes, or until the potatoes are golden and tender. Let cool slightly.
- Combine the sliced asparagus, shaved radishes, tarragon leaves, chives, and greens in a large mixing bowl. Add the warm potatoes and spring onions. Drizzle in the vinaigrette to your desired level and toss well.
- Arrange the salad in a large serving bowl. Top with the goat cheese and finish with more freshly cracked black pepper.
Notes
For the Greens: You could use whatever greens you want here. I used a mix of arugula and watercress, but simply grabbing a box of mixed greens works as well.
Vinaigrette Usage: I find everyone prefers a different amount of dressing in their salad, so add a little bit at a time, tossing until you reach your desired consistency. You can save any extra vinaigrette in a small, air-tight container in the fridge for up to 7-10 days.
Vinaigrette Tip: Always make sure to season your vinaigrette really well with kosher salt. I prefer to have a strongly-seasoned vinaigrette so it can evenly flavor the entire salad, instead of having to salt your greens.