Oven-Roasted Potato & Apple Salad

Savory and sweet come together for this summertime fave!

• Prep Time: 15 mins
• Cook Time: 60 mins
• Yield: 4-6 Servings

Ingredients

• 1 pound Yukon Gold Potatoes
• 1 pound Red Potatoes
• 2 large apples (Jazz, Fiji or similar)
• 2 large eggs
• 3-4 sliced green onions, save some for garnish
• 2 cups plain Greek Yogurt
• 1/4 cup Dijon mustard
• 2 tablespoons chopped Italian parsley
• 1/2 bunch fresh dill, chopped
• 1/2 lemon, juiced
• 1/4 cup Extra Virgin Olive Oil, divided, plus more for a drizzle
• Pinch or two of Red Pepper flakes, optional
• Kosher (or Sea) Salt and Pepper, to taste
• Ice Water

Directions

Preheat oven to 375

Chop the potatoes into bite size pieces and place on a parchment paper-lined baking sheet. Drizzle half of the olive oil over them, then salt & pepper. Using your hands, rub the oil and salt and pepper all over the potatoes, then spread them out in a single layer. Put into the oven for 35-45 minutes until tender and golden brown.

Lay the eggs into a pot and fill with cold water so there’s about an inch over them. Place over high heat and bring to a boil, remove from the heat, cover and let sit for 17 minutes (yes 17, don’t argue with me, this is Julia Child’s method), then with a slotted spoon, carefully remove the eggs and place into a bowl of ice water for 2 minutes while bringing the cooking water back to a boil. Transfer the eggs back to the boiling water for a quick 10 seconds, then back into the ice water to cool. Once cooled, peel and chop them, place into a large mixing bowl, cover and set aside (If done right, you’ll see there isn’t that ugly grey membrane around the yoke, instead it’ll be a bright orange-yellow).

Once the potatoes are done, remove from the oven and allow to cool. You’ll probably want to eat the potatoes right now since they smell good, but only one bite to make sure they’re okay for the guests!

Into the bowl, where the eggs have been hanging out, goes the green onions (holding back a tablespoon’s worth or so for garnish), yogurt, mustard, dill, pepper flakes, if using (it just adds a little kick, it won’t burn your mouth, I promise), parsley, the rest of the olive oil, salt and pepper and combine. When the potatoes are cooled, providing you haven’t eaten them all, add them to the mix. 

Core and chop the apples into bite-sized pieces and place into a small bowl with the lemon juice. Throughly coat the apple bits with the juice, then pour the whole thing, including the juice, into the large bowl and gently mix together. 

To serve, drizzle with olive oil and garnish with the remaining green onions.

Note: If making this ahead, wait until just before you are ready to serve to prepare and add the apples, so they don’t turn a yucky brown.