Warm Roasted Baby Potato & Arugula Salad

In the cooler months I CRAVE potatoes. But you know me, I’m always looking for ways to JACK UP ingredients and make dishes extra special.



Well friends, this warm potato salad is extra special. The flavour combination of the roasted tomatoes & potatoes + the dressing will make this dish the most exciting thing on the table at your next meal. TRUST ME. Serve it alongside some oven roasted salmon, a cast-iron seared steak & you’ve got yourself a complete meal.


The key to this recipe is to add the dressing to the potatoes & tomatoes while they are still warm. This will allow the dressing to absorb and make this dish flavourful AF.

Warm Roasted Baby Potato & Arugula Salad



What you'll need:

1.5 lbs fingerling or baby yukon gold potatoes, halved

(if using fingerling potatoes half them

lengthwise)

1 pint cherry tomatoes, halved

3 tbsp extra virgin olive oil

1 tsp kosher salt

1 bunch green onions, thinly sliced

¼ cup chopped parsley leaves &

tender stems

1 red bell pepper, large dice

⅓ cup pitted kalamata olives, sliced

Couple handfuls of arugula


Dressing

¼ cup extra virgin olive oil (EVOO)

2 tbsp apple cider vinegar

1 tbsp dijon mustard

1 clove garlic, grated

1 tbsp honey or maple syrup

¼ tsp turmeric

½ tsp kosher salt

½ tsp black pepper


Steps:

Preheat the oven to 400 degrees. Put 1.5 lbs baby potatoes & 1 pint of cherry tomatoes on separate baking sheets lined with parchment paper. Toss each tray with 1 ½ tbsp olive oil & ½ tsp of salt. Transfer both trays to the oven, roast the tomatoes for 20 minutes, until blistered. Roast potatoes for 30-35 minutes until nicely golden.


While tomatoes & potatoes are roasting, make the dressing by whisking together all ingredients in the bottom of a large mixing bowl (1/4 cup EVOO, 2 tbsp apple cider vinegar, 1 tbsp dijon mustard, 1 clove grated garlic, 1 tbsp honey, 1/4 tsp turmeric, 1/2 tsp kosher salt, 1/2 tsp black pepper).

Add 1 bunch of sliced green onions, 1/4 cup chopped parsley, 1 diced red pepper & 1/3 cup sliced kalamata olives to the bowl with the dressing


When the potatoes & tomatoes are finished roasting, add them to the bowl with the dressing & other salad ingredients. Mix well and let sit for a few minutes to allow the flavours to meld together & potatoes to cool down.


Toss in the arugula just before serving!


Fare Thee Well, my friends!

Chef Jill's Signature

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