Roasted Two-Potato Salad

In Main Courses/ Salads

We’re big salad fans. More often than not, my go-to meal after a long work day is some kind of salad concoction – I always try to have some greens in the fridge so I can scrounge up something to put over them. Usually, my salads are pretty uninspired, since we tend to save the real cooking for the weekends.

This salad,  however, is everything my boring weekday salad is not – inspired and delicious!  It does take a bit of time to roast the potatoes and hard-boil the eggs, but it is worth it in the end. The dressing brings it all together – a tangy honey mustard vinaigrette that is the perfect compliment to the potatoes.

I must admit, the potatoes are what makes this dish!  Drizzled with a bit of the dressing, they were gone in no time (most of them didn’t even make it to the salad)!

If you’re an Indy local, check out Harvestland Farm for potatoes while supplies last!  We purchased our potatoes there, and also used spinach from Full Hand Farm and eggs from Schacht Farm, all at the Indy Winter Farmer’s Market.


Roasted Two-Potato Salad

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)


  • Author: a Couple Cooks
  • Yield: 4


For a more substantial salad, add beans or chickpeas


  • 1 to 1 1/2 pound red potatoes
  • 1 large sweet potato (about 1 pound)
  • Olive oil
  • Kosher salt
  • One red onion
  • 4 hard boiled eggs, local if possible! (cooked according to this method)
  • Salad greens (we used spinach)
  • Honey mustard vinaigrette(using local honey, if possible!)


  1. Start the eggs to boil, according to the Perfect Hard Boiled Eggs method.
  2. Preheat the oven to 450°F.
  3. Roast the potatoes: Wash the potatoes, and cut them into bite-sized chunks (there is no need to peel). On a baking sheet, spread some parchment paper (this helps for easy cleanup afterwards, but is not necessary!). Toss the potatoes with about 1 to 2 tablespoons olive oil, 1 teaspoon kosher salt, and lots of fresh ground pepper. Place the potatoes in the oven and roast for about 25 to 30 minutes, until tender.
  4. Before you clean up the cutting board and knife, thinly slice one red onion. Chop the hard boiled eggs.
  5. Make the honey mustard vinaigrette, according to the instructions here.
  6. Assemble the salad: Place the greens in a bowl. Top with warm potatoes, red onions, hard-boiled eggs, and dressing.



  • Reply
    March 8, 2012 at 11:45 pm

    Yes! Beautiful. I can’t wait to make this tomorrow. I find that the potatoes I get from my CSA and farmers’ market are an order of magnitude better then the supermarket variety. Thank you for the recipe!

    • Reply
      March 9, 2012 at 9:16 am

      Wonderful! I hope you enjoy it – let us know how it turns out!

  • Reply
    Katrina @ Warm Vanilla Sugar
    March 9, 2012 at 7:23 am

    This is exactly what I’ve been craving this week. Love it!

  • Reply
    March 11, 2012 at 10:39 am

    A wonderful slad! Colorful, pretty, tasty and healthy. Far from being boring.



  • Reply
    March 11, 2012 at 5:56 pm

    This was absolutely amazing! I found it through Food Gazer on the iPad. So delicious!

  • Reply
    Sara {Home is Where the Cookies Are}
    March 13, 2012 at 5:25 am

    Oh, yum. This looks delicious, and hearty too. We really enjoy salads for dinner, but so many times they leave us hungry just a little while later. This looks very filling and satisfying. . . and delicious!

    • Reply
      March 13, 2012 at 7:52 am

      Yeah! We do the same many times. It was nice to have a more hearty meal (and we need to keep hard-boiled eggs around more often!)

  • Reply
    March 14, 2012 at 7:37 pm

    this was so delicious! everyone in the house liked it- and it is hard to please everyone! I didn’t have a sweet potato but next time I make this- and it will be soon- I will have one. I also left out the egg (keeping it vegan). Can’t wait to make it again!

    • Reply
      March 14, 2012 at 9:48 pm

      Awesome! Glad that it could please the whole bunch :)

  • Reply
    March 19, 2012 at 9:36 pm

    Just made this tonight; delicious, filling, and easy! What more could one want in a meal. The homemade honey mustard vinaigrette definitely makes the dish, I look forward to experimenting with it on other salads.

  • Reply
    March 20, 2012 at 6:50 am

    This is so good! I made it for a dinner last night and everyone loved it. The dish paired well with the warm weather and a picnic outdoors. Several folks are regular meat eaters and were surprised how filling the dish was. The vinaigrette is something I may begin to make regularly, which I can remember the recipe since all the measurements are the same. Yum! Thanks for sharing this recipe! I’ll be making this again.

    • Reply
      March 21, 2012 at 9:21 am

      Oh wonderful! I’m so glad to hear it was a hit! Thank you for writing :)

  • Reply
    Teri Kachler
    March 22, 2012 at 6:56 pm

    I found this on Pinterest and made it tonight. It was SOOOO good, my husband said make this again!!

  • Reply
    Tammy D
    April 8, 2012 at 2:49 pm

    I made this for Easter dinner and it was a huge hit! Two people asked for the recipe. And great singing Handel with you, Sonja, even if everybody seemed to pick his or her own key!

  • Reply
    April 10, 2012 at 11:19 pm

    Made this for dinner tonight. Wonderful way to sneak a meatless meal into our dinner rotation. The dressing is fantastic. Thank you for the recipe.

  • Reply
    November 11, 2012 at 10:00 pm

    So delicious! I LOVE salads but mine are always the typical salads. This one is far from typical. I almost bought pre-made salad dressing…I’m so glad I didn’t! I cook for one, so I’m definitely looking forward to lunches/dinners for the next two days. Thanks for a great recipe!

    • Reply
      November 11, 2012 at 10:04 pm

      Glad you went for the homemade dressing! And watch out — once you start you’ll never go back to pre-made again :) Glad you enjoyed it!

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.