Asparagus and Potato Salad

Roasted Potatoes

• 2 lbs potatoes (I used organic Russet), washed & chopped into 1” pieces
• 2 tsp extra virgin olive oil
• 1/2 tsp kosher salt
• Freshly ground black pepper
• 2 garlic cloves, minced

Dressing

• 1 tbsp extra virgin olive oil
• 1/4 cup fresh lemon juice (about 1 lemon)
• 1 tsp lemon zest
• 2 garlic cloves, minced
• 1 tsp kosher salt
• 1.5 tbsp Dijon mustard
• 1 tbsp water
• 1/2 tsp maple syrup (see note below)
• 1/2 tbsp nutritional yeast (optional)
• 1/2 tsp freshly ground black pepper
• 2 tbsp fresh chives, finely chopped
• 2 tbsp fresh dill, finely chopped
• 1 bunch green onion, finely chopped

Sautéed Asparagus

• 1 bunch asparagus, ends broken off and chopped into 1” pieces
• extra virgin olive oil + 1/4 tsp Herbamare (or salt), for sautéing

Instructions

• 1. Preheat oven to 425F. In a large bowl, mix together the potatoes and seasonings. Lay on a baking sheet lined with parchment or non-stick mat. Roast for 30 minutes, tossing once half-way through baking. Set aside.
• 2. Meanwhile, prepare the dressing by mixing all the dressing ingredients together in a medium-sized bowl. Set aside.
• 3. Sautee the asparagus in a little oil and salt over low-medium heat for about 8 minutes, until tender and crisp.
• 4. Mix the potatoes, asparagus, and dressing together in a large mixing bowl and season to taste. Serve immediately, warm. Makes about 4-5 servings.
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