Rustic Roasted Potato Salad with Hard-Boiled Eggs and Creamy Avocado
A generous and gourmet salad that reconciles rustic and refined: herb-roasted potatoes, golden and fragrant, are paired with the creamy sweetness of avocado, the crunch of cucumber, and the freshness of a bed of greens. Dressed with a Dijon mustard vinaigrette, this meal salad is as beautiful as it is satisfying, perfect for a sunny lunch or a light dinner.
🛒 Ingredients
4 servings
- 21 oz firm potatoes (like Yukon Gold or Red Bliss), cut into 1.2-inch chunks
- 3 tbsp olive oil (for roasting potatoes)
- 2 cloves garlic, thinly sliced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and freshly ground black pepper
- 4 large eggs
- 2 ripe avocados
- 1 cucumber
- 1 medium red onion
- 2.8 oz lettuce leaves
- 1.8 oz arugula
- 1.8 oz lamb's lettuce (mâche)
- 3 tbsp extra virgin olive oil (for vinaigrette)
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey (optional, for balance)
- Fine salt and freshly ground black pepper (for vinaigrette)
Watch the original video
Watch on TikTokDirections
- 1
Preheat oven to 400°F (200°C) convection. Wash the potatoes and cut them into quarters or 1.2-inch cubes without peeling to keep the rustic feel. Dry them thoroughly with paper towels.
- 2
In a large bowl, toss the potatoes with 3 tbsp olive oil, minced garlic, thyme, rosemary, salt, and pepper. Spread them in a single layer on a baking sheet lined with parchment paper.
- 3
Roast the potatoes for 30 to 35 minutes, turning halfway through, until they are golden brown and crispy on the outside, and tender on the inside. Set aside and let cool slightly.
- 4
While the potatoes are roasting, place the eggs in a saucepan of cold water. Bring to a boil, then cook for 9 minutes. Immediately transfer to an ice bath for 5 minutes. Peel and cut into quarters.
- 5
Prepare the vinaigrette: in a small bowl, whisk together the Dijon mustard and apple cider vinegar. Gradually drizzle in the olive oil while whisking continuously to create a smooth emulsion. Add honey if desired, season with salt and pepper. Set aside.
- 6
Peel and pit the avocados. Cut them into slices or cubes and immediately drizzle with a little lemon juice to prevent browning.
- 7
Slice the cucumber thinly (you can leave the skin on for crunch and color). Thinly slice the red onion.
- 8
Assembly: in a large salad bowl or individual plates, first arrange the mixture of lettuce, arugula, and lamb's lettuce. Top with red onion slices, cucumber, and avocado.
- 9
Gently add the warm roasted potatoes (the slight warmth of the potatoes will lightly wilt the greens, which is perfect) and the hard-boiled egg quarters.
- 10
Just before serving, generously drizzle with Dijon mustard vinaigrette. Add a grind of black pepper and serve immediately.
💡 Chef's Tip
The secret to a successful rustic salad is contrasting temperatures: serve the potatoes still warm over the fresh greens. This temperature difference releases all the aromas and creates a unique taste experience. For perfectly creamy avocado, choose one that is ripe but still firm—it should yield slightly to thumb pressure without being mushy.
