Roasted Purple Potato Salad with Red Wine Vinaigrette | © 2013 |

A savoury blend of rosemary roasted purple potatoes, cauliflower, carrot, tossed with arugula leaves and a simple red wine vinaigrette. It’s easy to make and and you can adjust ingredients to suit your own personal taste. I love starchy, earthy and nutty purple potatoes in this salad, but if you can’t find them, just use a mixture of new potatoes instead.

Salad Red Wine Vinaigrette

  • 750 g Roasted purple, cut into bite-sized pieces
  • 350 g Cauliflower, separated into small florets
  • 1 Carrot, cut into 2-inch pieces
  • 1 tbsp Fresh rosemary leaves
  • 4 tbsp Olive oil
  • Sea salt
  • Black peppercorns, crushed
  • 1 handful Arugula

  • 60 ml Red wine vinegar
  • 2 tbsp Lemon juice
  • 2 clove Garlic
  • 1 tbsp Dijon mustard
  • 1 tsp Paprika powder
  • Honey to taste
  • Sea salt and black pepper
  • 150 ml Olive oil
  1. Mix 4 tablespoons of olive oil, salt, pepper and rosemary. Add potatoes, cauliflower florets and carrots and toss. Spread out onto a baking sheet and bake for 50 minutes, stirring occasionally, until tender and browned. Remove the pan from the oven and let cool to the room temperature.
  2. In a blender, mix the red wine vinegar, lemon juice, garlic cloves, Dijon mustard, paprika powder, honey, salt and pepper. With the machine running, gradually blend in the oil.
  3. Toss the baked purple potatoes and vegetables with arugula. Add 1/2 cup of the dressing and toss to coat, adding more if necessary. Taste and adjust the seasoning. Serve immediately. | © 2013 |