Roasted Two Potato Salad with Honey Mustard Vinaigrette

Today was pretty much a big pile of suck. So sucky in fact, that the only reason I didn't bail on cooking dinner altogether was because I had already hard boiled the eggs. I didn't want to waste my efforts on the eggs, so I went ahead and started roasting the potatoes. Once I got to the "chop the hard boiled eggs" step (original recipe found here), I realized that these lovely eggs were most certainly not hard boiled--who knew it was even possible to screw up hard boiling eggs??! Par for the course on this particular day, apparently. I checked the fridge for anything else I could add to jazz up this salad and came upon some feta. The feta actually worked out perfectly and I'll probably skip the eggs next time I make this anyway--finally a success today!

1 lb. red potatoes
1 large sweet potato
2 tablespoons olive oil
Kosher salt
Pepper
1/2 red onion
1/4 cup feta
Salad greens (I used spinach)

Preheat oven to 450. Chop red potatoes into bite sized pieces. Peel sweet potato and then chop into bite sized pieces. Put all potatoes onto rimmed baking sheet and toss with olive oil, salt and pepper. Roast for about 25 minutes. Meanwhile, thinly slice the red onion, then make the dressing. Put spinach, onion and feta in a large bowl. Top with warm potatoes and dressing, then toss and serve.

Honey Mustard Vinaigrette

2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
2 tablespoons olive oil

Combine honey, mustard and vinegar in a small bowl. Stream in olive oil while whisking to combine. Taste and adjust as necessary.

Source: acouplecooks.com