Broccoli and Purple Potato Salad

A humble yet elegant weekday lunch: roasted purple potatoes and broccoli, chopped hard boiled egg, scallions and mustard vinaigrette. 

In a large pan, roast slices of potato (purple or otherwise) with some olive oil and salt at about 400.  20 minutes in, add some bite-sized pieces of broccoli.  Roast another 15 minutes or until potatoes and broccoli are tender.  Meanwhile, chop some scallions and a couple hard-boiled eggs, set aside.  Make vinaigrette:  place 1 t. dijon, with 1/3 c. red wine vinegar in a small bowl.  Add a pinch of salt, and a sprinkle of crushed red pepper flakes.  Slowly whisk in about 2/3 c. olive oil.  Toss everything together, and finish with a few shavings of salty cheese if desired.

Inspiration for this salad comes from Heidi Swanson's Broccoli Gribiche in Super Natural Every Day.