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Roasted Potato Veggie Salad

Author: Norr
Serves: 6-8

With 6-minute eggs and creamy mustard vinaigrette.

This recipe offers an ideal combination of textures and flavors. It’s a great upgrade to a classic potato salad. The almost-fried crispy shallots offer a wonderful crunch, alongside savory roasted vegetables and creamy boiled potatoes.



  • 3 pounds tri-colored baby potatoes
  • 4 large eggs
  • 2-4 tablespoons, plus ¼ cup olive oil
  • 2 12-oz. packages Tattooed Chef Frozen Organic Greens
  • ⅓ cup unsalted butter
  • 4 medium shallots, quartered
  • 1¼ teaspoons sea salt, plus more for cooking potatoes
  • A few dill fresh sprigs
  • ⅓ cup chopped parsley, plus a few whole sprigs for garnishVINAIGRETTE
  • ¼ cup expeller pressed grapeseed oil
  • ¼ cup extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Stonewall Kitchen Caramelized Onion Mustard
  • 3 teaspoons Moutarde Royale Mustard with Cognac
  • ¾ teaspoon Jacobsen Black Garlic Salt 


  1. Place potatoes in a large pot and cover by two inches with cold, salted water. Bring to a simmer, uncovered, then reduce heat to low to maintain a simmer and cook until fork-tender, 15–20 minutes. Drain potatoes and return to the pot to cool. 
  2. Meanwhile, bring a medium pot of water to a boil over high. Once boiling, carefully lower the eggs into the pot using a slotted spoon. Boil for 6.5 minutes. 
  3. While eggs cook, fill a medium bowl with ice water for an ice bath. As soon as the timer ends, use a slotted spoon to carefully transfer eggs to the ice bath. Chill in ice water for 10 minutes, or until cool enough to handle. Drain and peel eggs. 
  4. Heat 2 tablespoons olive oil in a medium saucepan over medium heat. When hot, add the frozen vegetables. Toss, then cover and cook for 5 minutes. Remove lid, toss again, and add another 1-2 tablespoons olive oil. Continue to cook for another few minutes, or until the veggies are a bit toasted. Transfer to a bowl. 
  5. In the same pan, melt the butter. When hot, place the shallots in the pan cut side down. Cook until lightly browned, tossing every 2-3 minutes. Remove from heat while they’re still golden, about 5-10 minutes total. Allow shallots to cool. 
  6. In a small bowl, whisk together all of the vinaigrette ingredients until smooth and creamy. 
  7. In a separate small bowl, combine the remaining ¼ cup olive oil and 1¼ teaspoons salt. Drizzle the oil over the cooled potatoes, tossing to coat. 
  8. To assemble, place the potatoes, vegetables, shallots, vinaigrette, dill, and chopped parsley in a large bowl. Toss gently to coat. At the last minute, slice the eggs in half and arrange on top of the salad. Garnish with remaining parsley sprigs. 
  9. Serve immediately and enjoy!