With both sweet potatoes and new potatoes, this roasted potato brussels sprout salad is fresh, crunchy and filling with kale, scallions and crumbled blue cheese all tossed in garlic vinaigrette.
- 1–2 sweet potatoes (about 1–1/2 pounds), peeled and diced
- 1 pound new potatoes, halved
- 2 garlic cloves, skin on
- 1 tablespoon + 1/4 cup olive oil
- 1–1/2 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 1 pound brussels sprouts, trimmed and thinly sliced
- 1 cup chopped curly kale
- 2 scallions, thinly sliced
- 1 tablespoon chopped parsley
- 1/4 cup crumbled blue cheese
- 1 teaspoon Dijon mustard
- 2 tablespoons white wine vinegar
- Preheat the oven to 400 degrees F.
- On a sheet pan, toss the potatoes with 1 tablespoon olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Spread them out into a single layer with the new potatoes cut side down. Roast the potatoes until they are golden brown on the edges and tender in the middle, about 30-35 minutes.
- In a large bowl, combine the roasted potatoes, brussels sprouts, kale, scallions, parsley and blue cheese.
- For the vinaigrette, carefully squeeze the garlic out of their skins into a small bowl. Add the mustard, white wine vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk together until fully combined.
- Drizzle the vinaigrette into the salad.
It is best to use smaller new potatoes.