Roasted Potato Salad

Salt and vinegar roasted potatoes, asparagus, kalamata olives and almonds come together to make the perfect early spring salad.

About 1/2 pound small baby yellow potatoes, sliced into disks about 1/4 inch thick
1/2 tablespoon olive oil
1 tablespoon apple cider vinegar
sea salt
small bunch of asparagus, ends trimmed and spears cut into thirds
1 5 oz. bag of mixed greens
1/3 cup pitted kalamata olives
1/4 cup sliced almonds

For the Dressing:
2 tablespoons olive oil
1 tablespoon white wine vinegar
1/2 tablespoon dijon mustard
salt and freshly ground black pepper

View the full recipe at Orchard Street Kitchen →