Lemon Dill Potato Salad

This side dish is bursting with flavor and comfort. You may find this sort of flavor profile to be thematic among my catalog, but it truly is such a delicious combination that never gets old. I love to pair this with my infamous chicken thighs, but I also love to prepare this in bulk for parties and events. It is a guaranteed crowd pleaser!

Ingredients:

  • Mini Golden Potatoes

  • Asparagus

  • 1 whole Garlic clove

  • 1 Lemon

  • Dill

  • Kale

  • 1 Shallot

  • 1/2 cup Kewpie Mayo

  • Parmesan

DIRECTIONS:

  1. Preheat oven to 375 F.

  2. In a pot of boiling water, add your potatoes for 10-15 minutes (depending on size) to parboil. Once fork tender, drain your potatoes and place on a baking sheet.

  3. Add asparagus and a whole clove of garlic (with the top portion chopped off so the bulbs are exposed) to the baking sheet.

  4. Drench all items in EVOO, salt and pepper, and about 1 tbsp of garlic and onion powder.

  5. Place tray into preheated oven for 15 minutes. After 15 minutes remove the asparagus and let cool. Flip the potatoes onto their other side.

  6. Place potatoes and garlic back in at 400 F for 30 more minutes.

  7. In the meantime, prepare the dressing.

  8. Add kewpie, juice and zest of 1 lemon, generous amount of dill, and a pinch of salt and pepper to taste. Once garlic is finished roasting, you can add a few cloves into the sauce to bolden the flavor.

  9. Once veggies are done roasting, let cool and then assemble salad. I think the salad is best served at room temperature, but some may prefer warm or refrigerated.

  10. To a large bowl add asparagus, potatoes, kale, and dressing. Mix well and top with a generous amount of grated parmesan.

  11. Enjoy!