Perfect Memorial Day Potato Salad – Whitney Miller

Ingredients

• Roasted Vegetables:
• 1 (28-ounce) bag baby Gold potatoes, cut into 1-inch pieces
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 1 ½ teaspoon fine sea salt
• ¼ teaspoon cracked black pepper
• 1/2 pound fresh Michigan asparagus
• Dressing:
• 3 tablespoons caramelized onions, recipe below
• 3/8 teaspoon minced garlic
• 2 tablespoons sour cream
• 2 tablespoons plus 1 teaspoon goat cheese
• 1 teaspoon coarse ground Dijon mustard
• ½ teaspoon red wine vinegar
• 1/4 teaspoon chopped fresh chives
• Caramelized Onions
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon salted butter
• 1 Vidalia onion