1 1/2lbsfingerling or russet potatoeschopped into bite-sized pieces
1large head broccolichopped into bite-sized pieces
1/4cupextra virgin olive oil
4hard-boiled eggs1 cooked yolk set aside
2Tred wine vinegar
1Tcapers or oliveschopped
4Tfresh mixed herbs
Toss the potatoes with some oil and salt. Spread out into a single layer on a baking sheet.
Toss the broccoli with garlic, plus some oil and salt. Turn the broccoli out onto a baking sheet. Roast all vegetables at 400F for 15 minutes. Alternatively, you can saute the potatoes and broccoli separately, until the potatoes are golden and fork-tender, and the broccoli is crisp-tender.
Mash the egg yolk. Slowly whisk in the oil. Whisk in the mustard, then the vinegar. Add the shallots, capers and herbs, mixing well. Chop the remaining eggs and fold them in.
Combine the potatoes, broccoli and dressing, tossing everything to coat. Serve immediately for crispy potatoes, or in a couple hours after everything marinates.
Adapted from Heidi Swanson’s Super Natural Every Day.
Herbage wise, she used parsley, tarragon and chives. I like any combo involving cilantro, basil, thyme and oregano. You can add some dried herbs, but the majority should be fresh!