Roasted Potato and Asparagus Salad

What glorious weather we’ve been having here on the west coast. It’s warm and sunny. I can wear flip flops, shorts, tank tops. The days are long. The flowers are blooming everywhere. And, we’re currently in the middle of a long weekend. Love it! The weather forecast, this weekend, was for cloudy skies on Saturday and rain on Sunday, but we got nothing but sunshine, warmth and big, fluffy white clouds (which, I think, are called cumulus clouds). I spent this morning at my community garden plot. I planted 3 kinds of potatoes, 2 kinds of kale, some zucchini, some spaghetti squash, lots of onions and garlic. All this gardening, exercise and outside time made me really hungry, but I wanted something simple and easy for supper. I decided to make this salad:

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I found this salad over at Dishing Up the Dirt, but I changed it up a bit. I’m not really a big potato salad fan, but this version really works for me because it’s a warm salad plus it’s got lots of greens going on so it’s not so … well, potato-y!

Here’s how I made it:

8 small potatoes (new potatoes are best if they are available in your part of the world), cut into about 1 inch pieces

1 tbsp. olive oil

1 bunch asparagus, woody ends trimmed off, cut into 5cm pieces

2 or more large handfuls of baby spinach leaves, chopped a few times

about 1/4 cup minced fresh dill

1/3 cup walnuts, coarsely chopped

4 green onions, chopped

juice of one lemon

3 cloves garlic, minced

1 tbsp. Dijon mustard

2 tbsp. capers

1/2 tsp agave nectar

3 tbsp. water

1/2 tbsp. olive oil

1/8 tsp red pepper flakes

salt and pepper

Toss the potatoes well in the olive oil then roast at 400 degrees for about 10 minutes. Pull the pan of potatoes out of the oven, add asparagus and toss together. Return to oven and roast for another 15 minutes or so until all is tender and a little bit browned. Have the spinach ready in a big bowl. Dump the pan of potatoes and asparagus into the bowl of spinach and toss everything together. The heat from the roasted vegetables will wilt the spinach. Add the dill, walnuts and the green onions and toss again. While the vegetables are roasting, you can make the dressing. Put the lemon juice, garlic, mustard, capers, agave, water, oil, pepper flakes in a small blender or use an immersion blender like I did, and blend everything together until smooth. Taste and adjust – you might want to add a bit more sweetener if your lemon juice is too overpowering. Pour dressing over potatoes and mix. Serve immediately while still warm, or wait for a bit and serve at room temperature. Yum!

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