Roasted Potato Salad Spring (Printer-Friendly)

Crisp golden potatoes, spring veggies, and creamy dressing make a fresh, satisfying side for any occasion.

# What You’ll Need to Cook:

→ Roasted Potatoes

01 - 710 g mini golden potatoes, halved
02 - 15 ml olive oil
03 - 4 g garlic powder
04 - 4 g onion powder
05 - 5 g kosher salt

→ Salad

06 - 1 cup (approximately 110 g) radishes, sliced
07 - 225 g peas, cooked
08 - 35 g pine nuts
09 - 140 g arugula
10 - 25 g green onions, chopped
11 - 10 g fresh dill, cilantro, or parsley, chopped
12 - Flaky salt, to taste

→ Dressing

13 - 60 ml mayonnaise
14 - 60 ml buttermilk
15 - 15 ml champagne vinegar
16 - 8 g fresh tarragon, chopped
17 - 8 g fresh chives, chopped
18 - 2 small garlic cloves
19 - 20 g shallot, chopped (about half a small shallot)
20 - 5 g Dijon mustard
21 - 1 g kosher salt

# Steps to Prepare:

01 - Preheat the oven to 220°C.
02 - Slice mini golden potatoes in half and place on a sheet pan. Drizzle with olive oil and toss to coat. Sprinkle with garlic powder, onion powder, and kosher salt; toss again until evenly coated.
03 - Arrange potato halves cut side down, spaced apart on the sheet pan. Roast in the oven for 20–25 minutes until golden and tender.
04 - In a food processor, combine mayonnaise, buttermilk, champagne vinegar, fresh tarragon, fresh chives, garlic cloves, shallot, Dijon mustard, and kosher salt. Blend until smooth and thoroughly mixed.
05 - Once potatoes are roasted, allow them to cool for 5–6 minutes. In a large serving bowl, combine roasted potatoes, sliced radishes, cooked peas, pine nuts, arugula, and chopped green onions.
06 - Add prepared dressing to the salad and toss gently until all components are well coated. Season with flaky salt to taste. Garnish with fresh dill, cilantro, or parsley before serving.

# Extra Cooking Tips:

01 - Roast pine nuts before adding to intensify their nutty flavor.
02 - For best texture, serve salad while still warm or keep arugula and dressing separate if preparing in advance.
03 - Cilantro-based dressings can be used as alternative sauces.

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