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In this homage to warm, mustardy German-style potato salads, bite-size potatoes are roasted with asparagus and sliced leeks until crisp, then tossed with a simple shallot-and-mint vinaigrette, which soaks into the warm vegetables and infuses them with flavor. Using just one pan makes things simple: less cleaning, more eating. Serve as a side dish, or add hard-boiled eggs for a hearty vegetarian dinner.
Ingredients
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1 1/2pounds baby potatoes, halved if large 3tablespoons olive oil Kosher salt (such as Diamond Crystal) and black pepper 1bunch thick asparagus (about 1 pound), ends trimmed, stalks cut crosswise in thirds 1large leek, white and light green parts only, halved lengthwise then cut into 1/2-inch-thick half-moons 1teaspoon sweet paprika 4hard-boiled eggs (optional), quartered 1/3cup olive oil 2tablespoons sherry vinegar 1small shallot, minced (about 2 tablespoons) 1tablespoon Dijon mustard 1teaspoon honey 2tablespoons chopped fresh mint leaves (from about 1/3 bunch)
Directions
Heat the oven to 425 degrees. Place the potatoes on a large sheet pan, drizzle with 2 tablespoons of olive oil and season with 1 teaspoon salt and 1 teaspoon pepper. Toss to coat, then spread in an even layer and roast for 15 minutes. In a medium bowl, toss asparagus and leek slices with the remaining 1 tablespoon olive oil and the paprika. Take the potatoes out of the oven and give them a stir. Spread the vegetables evenly on top of the potatoes. Cook until the vegetables are tender and browned in spots, 10 to 15 minutes. While the vegetables are roasting, make the dressing: Combine the olive oil, vinegar, shallot, mustard, honey and mint in a bowl, then whisk to combine. When the vegetables are done, spoon the dressing over everything and let sit for about 5 minutes. Serve with hard-boiled eggs, if desired, and sprinkle with mint.
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