Roasted Potato Salad with Egg and Herb Vinaigrette
With fresh flavors and a bright herb vinaigrette, this roasted potato salad with egg is perfect for summertime cookouts and is ready in 40 minutes or less.
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Cooking tools:
- Baking sheet
- Oven
- Stove
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Slotted spoon
Ingredients
- 1 1/2 lbs new potatoes, halved or quartered (about 1-inch pieces)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 6 large to extra-large eggs
- 1 cup arugula
- Optional: sliced scallions, for garnish
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 3 tablespoons olive oil
- ¼ teaspoon salt
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