Roasted Potato Salad with Asparagus and Boiled Egg

Name: Roasted Potato Salad with Asparagus and Boiled Egg
Cuisine: European, Mediterranean
Ingredients: 7 tablespoons extra-virgin olive oil; ½ cup finely chopped fresh basil; ½ cup finely chopped fresh flat-leaf parsley; ¼ cup freshly grated Parmesan cheese; 3 tablespoons finely chopped fresh tarragon; 2 cloves garlic, minced; ¼ teaspoon fine sea salt, plus more to taste; 2 pounds new potatoes, such as fingerling or yellow Finn, halved lengthwise; ½ pound asparagus, sliced diagonally into ½-inch pieces; 4 eggs, room temperature; 2 to 3 radishes, sliced paper-thin; Chive blossoms or chives, for garnish

8 steps

Updated at: Thu, 17 Aug 2023 03:17:10 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories508.9 kcal (25%)

Total Fat30.6 g (44%)

Carbs43.3 g (17%)

Sugars1.2 g (1%)

Protein15.3 g (31%)

Sodium261.1 mg (13%)

Fiber3.5 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

7 tablespoonsextra-virgin olive oil

½ cupfresh basil

finely chopped

½ cupfresh flat-leaf parsley

finely chopped

¼ cupparmesan cheese

freshly grated

3 tablespoonsfresh tarragon

finely chopped

2cloves garlic

minced

¼ teaspoonfine sea salt

plus more to taste

2 poundsnew potatoes

such as fingerling or yellow Finn, halved lengthwise

0.5 poundasparagus

sliced diagonally into 1/2-inch pieces

or chives, for garnish

Instructions

Step 1

Serves 4

Step 2

PREPARATION

Step 3

1. Preheat the oven to 400°F.

Step 4

2. To prepare the herb sauce, combine 4 tablespoons of the olive oil with the basil, parsley, Parmesan, tarragon, garlic, and ¼ teaspoon salt. Set aside.

Step 5

3. Toss the potatoes in 2 tablespoons of the olive oil. Arrange them in a single layer cut side up on a baking sheet. Sprinkle with sea salt. Roast for about 25 to 30 minutes, turning them once, until fork tender but firm.

Step 6

4. Meanwhile, prepare the eggs. Bring a medium pot of water to a gentle boil. Using a slotted spoon, carefully place the eggs in the gently simmering water. Cook for 7 minutes, or longer for a firmer yolk. Remove the eggs with the spoon and place in an ice water bath for about 3 minutes. Gently remove the shell from each egg and slice in half lengthwise.

Step 7

5. Warm a large skillet over medium heat. Add the remaining tablespoon of olive oil and the asparagus. Sauté the asparagus for 4 minutes, stirring occasionally. Set aside.

Step 8

6. Combine the warm potatoes with the herb sauce. Add the asparagus and gently mix. Divide among four plates, placing one egg on each plate. Finish with a few radish slices and a sprinkle of chive blossoms. Serve warm.