Print

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

  • Author: Kayla Howey

Ingredients

Scale

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

  1. Whisk the vinegar, mustard, honey, orange juice, and orange zest together in a mixing bowl. Slowly drizzle in the oils, whisking continuously to emulsify.
  2. Stir in the capers and pistachios. Season with salt to taste. Set aside.

Roasted Potato Salad

  1. 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.
  2. 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.
  3. 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.
  4. 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.