Roasted Sheet Pan Potato Salad

cooking.nytimes.com

Peter

subheading: FOR THE SALAD:

1½ pounds baby potatoes, halved if large

3 tablespoons olive oil

Kosher salt (such as Diamond Crystal) and black pepper

1 bunch thick asparagus (about 1 pound), ends trimmed, stalks cut crosswise in thirds

1 large leek, white and light green parts only, halved lengthwise then cut into ½-inch-thick half-moons

1 teaspoon sweet paprika

4 hard-boiled eggs (optional), quartered

subheading: FOR THE SHALLOT DRESSING:

⅓ cup olive oil

2 tablespoons sherry vinegar

1 small shallot, minced (about 2 tablespoons)

1 tablespoon Dijon mustard

1 teaspoon honey

2 tablespoons chopped fresh mint leaves (from about ⅓ bunch)

Directions at cooking.nytimes.com

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