Roasted Potato Salad, With Spinach And Tomatoe Recipe

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.

No additional tips available.

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

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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.

Roasted Potato Salad, With Spinach And Tomatoe

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