Roasted Potato Salad

I'm a fan of potato salad but not those heavy, mayonnaise laden versions of decades past. I prefer a potato salad that highlights the flavors of the simple ingredients it contains and is dressed with a fresh lemon vinaigrette. The fact that it's dairy free (aside from the shaved cheese on top) also means it's a perfect thing to take along for a picnic or to set out at any BBQ.

Here, I'm roasting fingerling potatoes and asparagus. I've tossed in some kalamata olives and shaved a bit of P'tit Basque, a flavorful sheep's milk cheese from France, on top. The salad is tossed in a lemon & Dijon mustard vinaigrette. Serve this for a light lunch with salad greens or alongside any grilled protein for a more substantial meal.

For the salad:

Yields about 5 cups

1# medium fingerling potatoes, sliced crosswise into 1" rounds

1 medium bunch asparagus, stalks peeled and trimmed, cut into 1 1/2" pieces

1/4 cup kalamata olives, pitted and halved

1 oz P'tit Basque cheese or similar sheep's milk cheese, thinly shaved

1 TB Dijon mustard

1 TB fresh lemon juice

2 TB fresh parsley, chopped

2 TB extra virgin olive oil

sea salt & freshly ground black pepper to taste

1) Preheat the oven to 400 degrees. Line a baking sheet with parchment (or foil). Place the sliced potatoes on the baking sheet. Drizzle with olive oil and sprinkle with salt & pepper. Roast until tender, about 30 minutes. Set aside to cool.

2) On a separate lined sheet pan, place the asparagus in a single layer. Drizzle with olive oil and sprinkle with salt & pepper. Roast until just tender but still bright green, about 15 minutes.

3) While the vegetables are roasting, in a large bowl combine the Dijon mustard, lemon juice, extra virgin olive oil, salt & pepper. Whisk together to emulsify. Stir in the parsley. Set aside.

4) Once the vegetables are cool enough to handle but still a bit warm, toss them in the dressing. Add in the kalamata olives and toss together. Place in a large serving bowl and shave the sheep's milk cheese over top. Serve warm or at room temperature. Enjoy!