Roasted Potato Salad, With Spinach And Tomatoe

Name: Roasted Potato Salad, With Spinach And Tomatoe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb new potatoes, cut into bite-size pieces; 1 large garlic clove, finely chopped; 2 Tbsp fresh rosemary, chopped; 2 Tbsp fresh sage, chopped; Salt and pepper; 7 tablespoons olive oil; 1 shallot, finely chopped; 1 1/2 tablespoons cider vinegar; 1 1/2 teaspoons Dijon mustard; 3/4 lb baby spinach coarse stems discarded; 1 container grape tomatoes; 1/4 cup finely grated Asiago cheese

Servings: persons

2 lb new potatoes, cut into bite-size pieces
1 large garlic clove, finely chopped
2 Tbsp fresh rosemary, chopped
2 Tbsp fresh sage, chopped
Salt and pepper
7 tablespoons olive oil
1 shallot, finely chopped
1 1/2 tablespoons cider vinegar
1 1/2 teaspoons Dijon mustard
3/4 lb baby spinach coarse stems discarded
1 container grape tomatoes
1/4 cup finely grated Asiago cheese

1
Preheat oven to 450u00b0F.
2
Roast potatoes:
3
Toss potatoes with garlic, fresh herbs, 2 tablespoons oil, and salt and pepper to taste.
4
Arrange spuds in 1 layer in an oiled shallow (1-inch) baking pan. Roast until golden and cooked through, about 35 minutes or more. Let cool.
5
Make salad:
6
Whisk together shallot, vinegar, mustard, salt and pepper to taste. Add remaining oil in a slow stream, whisking until emulsified. Toss together greens, potatoes, tomatoes and enough vinaigrette to coat.
7
Sprinkle asiago over salad and serve.
8
Enjoy!

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lb new potatoes, cut into bite-size pieces, 1 large garlic clove, finely chopped, 2 Tbsp fresh rosemary, chopped, 2 Tbsp fresh sage, chopped, and more.

Yes, Roasted Potato Salad, With Spinach And Tomatoe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!