Roasted new potato and asparagus salad with jammy eggs (soft boiled) and a spicy vinaigrette

By Jason Skrobar
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  • 900 grams new potatoes, halved
  • 1 bunch of asparagus, blanched
  • 6 eggs, boiled for 6.5 minutes, cooled and cut in half
  • 8 slices of bacon, cooked and chopped
  • 1/2 cup olive oil
  • 1/3 cup apple cider vinegar
  • 1/4 red onion, finely chopped
  • 1/4 cup honey
  • 1 tablespoon hot sauce
  • 1 teaspoon kosher salt
  • 2 cloves of garlic, minced
  • 1 package spring salad mix


  1. Pre-heat the oven to 425° and line a baking sheet with parchment paper or tin foil.
  2. Fill a large pot with water and add the potatoes. Set this on the stove over hight heat. Let the potatoes boil for about ten minutes. Drain well and add them to the prepared baking sheet.
  3. Roast the potatoes in the oven for about 20 minutes, or until golden brown and the edges have started crisping up. Remove from the oven and let them cool.
  4. To make the dressing, add olive oil, vinegar, onion, honey, hot sauce, garlic and salt to a mason jar and shake until emulsified (about three minutes).
  5. To assemble the salad, lay a bed of the greens onto a serving platter. Top with potatoes, asparagus, eggs and bacon. Dress the salad with the vinaigrette, serve and enjoy!


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