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.
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!)
- Start the eggs to boil, according to the Perfect Hard Boiled Eggs method.
- Preheat the oven to 450°F.
- 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.
- Before you clean up the cutting board and knife, thinly slice one red onion. Chop the hard boiled eggs.
- Make the honey mustard vinaigrette, according to the instructions here.
- Assemble the salad: Place the greens in a bowl. Top with warm potatoes, red onions, hard-boiled eggs, and dressing.