Roasted Purple Majesty Potato and Red Romaine Salad with Parsley Vinaigrette

Warm potato salad over sturdy greens is a technique that works because the heat from the potatoes gently wilts the outer leaves while the inner ones stay crisp. Red romaine holds up better than most lettuces here. The parsley vinaigrette is punchy and green — it does the work of both dressing and herb.

Ingredients

• 1 lb Purple Majesty potatoes, cut into 1" chunks
• 3 tbsp olive oil, divided
• Salt and black pepper
• 1 head red romaine, torn into large pieces
• 1/2 cup fresh flat-leaf parsley, packed
• 1 small shallot, roughly chopped
• 1 garlic clove
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1/4 cup olive oil (for vinaigrette)
• Salt and pepper to taste

Instructions

1. Preheat oven to 425°F. Toss potato chunks with 2 tbsp olive oil, salt, and pepper. Spread in a single layer on a sheet pan. Roast 25–30 minutes, flipping once halfway, until crispy on the outside and tender through.
2. While potatoes roast, make the vinaigrette: blend parsley, shallot, garlic, red wine vinegar, Dijon, and a pinch of salt in a small blender or food processor. Stream in 1/4 cup olive oil and blend until smooth and bright green. Taste and adjust seasoning.
3. Arrange torn red romaine on a large platter or in a wide bowl.
4. When potatoes come out of the oven, let them rest 2 minutes, then scatter over the lettuce while still hot. The heat will gently wilt the leaves closest to the potatoes.
5. Drizzle generously with parsley vinaigrette. Serve immediately — this is best eaten right away while the contrast of warm and cool is still there.

From the farm: Purple Majesty potatoes from Budded Mattah Producers, red romaine from Living Roots Farm, parsley from Living Roots Farm.