Servings: 4
Preparation: 10 minutes
Marinade: 15 minutes
Cooking time: between 40 and 50 minutes
Ingredients
Roasted potatoes
- 1 kg of baby potatoes
- 125 ml (1/2 cup) olive oil
- 45 ml (3 tbsp) maple syrup
- 10 ml (2 tsp) Provençal herb mix
- 2 cloves garlic, finely chopped
- Salt and pepper to taste
Quick marinated onion
- 250 ml (1 cup) of water
- 60 ml (4 tbsp) white vinegar or white wine
- 15 ml (1 tbsp) sugar
- 2 ml (1/2 tsp) salt
- 1 red onion, finely chopped
The creamy dressing
- 2 hard-boiled eggs, peeled
- 125 ml (1/2 cup) neutral vegetable oil or olive oil
- 30 ml (2 tbsp) white vinegar or white wine vinegar
- 45 ml (3 tbsp) fresh dill, chopped
- 45 ml (3 tbsp) fresh basil, chopped
- 5 ml (1 tsp) hot sauce (to taste)
- 30 ml (2 tbsp) water (as needed)
- Salt and pepper to taste
The filling
- 1 crisp apple (Honeycrisp or Gala type), cut into small cubes
- 4 slices of bacon, chopped and crispy
- 500 ml (2 cups) arugula
Preparation
- Place the potatoes in a pot of cold salted water. Bring to a boil and cook for 10 to 12 minutes, until tender but still firm.
- Preheat oven to 200°C (400°F), rack in center. Drain potatoes, then place on a baking sheet.
- Using the bottom of a glass, lightly mash each potato.
- In a bowl, combine the olive oil, maple syrup, herbes de Provence, garlic, salt, and pepper. Pour this mixture over the potatoes, coat well, and bake for 30 to 35 minutes, until golden brown and crispy.
- Meanwhile, in a saucepan, bring the water, vinegar, sugar, and salt to a boil. Remove from heat, add the red onion, and let marinate for at least 15 minutes.
- In a tall container, combine the hard-boiled eggs, oil, vinegar, dill, basil, hot sauce, salt, and pepper. Using a hand blender, blend until creamy. Add a little water if needed to adjust the texture.
- In a serving bowl, combine the crispy potatoes, apple cubes, drained pickled onion, arugula, crispy bacon, and egg dressing.
- Serve immediately.
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