Golden Roasted Potato Salad

INGREDIENTS:

• 500 g Fingerling Gourmet Potatoes, halved lengthwise
• 200 g cherry tomatoes, halved
• 10 asparagus
• 1 bunch green onions, thinly sliced
• Small bunch flat-leaf parsley, finely chopped
• 3 tbsp olive oil
• Salt and pepper

Dressing:

• 4 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon Mustard
• 1 tbsp maple syrup
• ½ tbsp TurmeriX®

DIRECTIONS:

For the salad:

• Preheat the oven to 200°C / 400°F.
• Transfer the potatoes to a baking sheet, and sprinkle 1 ½ tbsp olive oil, salt and pepper. Roast for 15 minutes. 
• Meanwhile, blanch the asparagus in boiling water about 10 minutes.
• Toss your tomatoes with the potatoes in the remaining 1 ½ tbsp olive oil on the baking sheet (use another baking sheet if needed).
• Continue roasting for 15 minutes or until potatoes browned and crisp.
• Remove potatoes and tomatoes from the oven and set aside in a bowl or a plate.
• Add onions and parsley.

For the dressing:

• In a small bowl mix all the ingredients together until combined.
• Pour on top of the warm potatoes.

Serve slightly warm or at room temperature.

Add arugula if you would like to make this potatoes salad a main dish.

(Serves 2)