Print

Roasted New Potato Salad with Spring Tarragon Dressing

Spring salad plated being eaten

When spring comes, it brings with it an amazing assortment of fruits and vegetables, perfect for making flavorful salads. The exquisite colors from orange tangerines, red radishes, and vibrant green spinach can make for a beautiful, colorful plating. The flavors from all of these different ingredients also come together wonderfully to include all sorts of tastes like tang and acidity, a tad of bitterness, and creaminess. I love spring because there are so many in-season ingredients that pair perfectly with the weather and add to the overall upbeat feeling after having practically been in hibernation all winter. Let’s get to the recipe now and I hope you enjoy the variety in ingredients!

Scale

Ingredients

Instructions

  1. In a blender, place once peeled tangerine, 3 cloves of garlic, 3 sprigs of tarragon, and the vinegar.
  2. Blend till smooth then turn the blender on high.
  3. Drizzle the olive oil into the blender while it’s still on till all of it is gone.
  4. Taste for seasoning and set the vinegarette to the side.
  5. On a sheet pan, place all of the potatoes, butter, 2 sprigs of tarragon, and 3 cloves of crushed garlic.
  6. Cover the pan with foil and bake at 400 degrees Fahrenheit for 20-25 minutes.
  7. Once the potatoes have been baked, check for tenderness.
  8. Slice the radishes super thin for plating.
  9. Start plating the salad like in the pictures! Use the Spring Mix as a base, add the radishes, potatoes, cherry tomatoes, the other tangerine, peeled, the goat cheese, and the dressing.
  10. Enjoy this wonderful colorful spring salad!

Notes

Serve when it’s nice and sunny!

Keywords: Spring Salad

%d bloggers like this: