This is another fabulous recipe I recommend from one of the most frequently used cookbooks in our kitchen: Heidi Swanson’s Super Natural Every Day. I hope everyone goes out and buys her CSA friendly book! I really adore this recipe and it’s much easier than it appears. Hard boil the eggs once you put the potatoes into the oven. Make the dressing as the potatoes and broccoli roast. You want a slight caramelization and char on the broccoli and deep browning on the potatoes. The herbs are recommended, but feel free to experiment with herbs you have on hand. (I forgot to take a picture, but will try to add one the next time we make this.)

Ingredients
1 1/2 pounds potatoes (waxy type as opposed to baking potatoes are best), unpeeled and scrubbed
1/2 cup plus 2 tablespoons extra virgin olive oil
Kosher or sea salt
12 ounces broccoli cut into florets
4 large eggs, hard-boiled and peeled (My directions for green free egg yolks are below)
2 tablespoons red wine vinegar
1 to 2 teaspoons Dijon-style mustard
1 tablespoon capers, chopped
2 shallots, chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chervil, chives, or green tops of green onion

Directions

Hard-Boiled Eggs with no green yolks
Place the eggs in a properly sized pot for the amount of eggs you’re cooking.
Run cold water into the pot until it covers the eggs by about 1 inch.
Place the pan on the stove and turn the heat on high until it comes to a boil (about 6 to 7 minutes).
Turn off the heat and cover the pot and set your timer for 10 minutes (I like a moister yolk, so I set my timer for 9 minutes 30 seconds).
Carefully drain the hot water out of the pan and immediately start running cold water over the hot eggs, letting the water overflow the pot in the sink until the water feels cool.
Once eggs are cool (about 10 minutes or so, adding more cold water as needed) remove them from the pot.

Broccoli and Potatoes

Preheat the over to 400 degrees F.
Cut the potatoes into chunks about the size of your thumb.
Using your hands, toss the potatoes with 1 tablespoon of olive oil and turn them onto a sheet pan and sprinkle with salt.
Put the potatoes in the oven and roast them until they are cooked through and browned (about 30 minutes); do not stir or move the potatoes during this time for best results.
About 15 minutes before you think the potatoes are done, add 1 tablespoon of oil to the broccoli and toss to coat.
Arrange the broccoli in a single layer on a sheet pan and sprinkle with salt.
Put the broccoli into the oven and roast untouched; the potatoes and broccoli should be done about the same time and both should show signs of browning and slight char (on the broccoli).

Gribiche Dressing

Remove the yolk of one of the hard-boiled eggs and mash in a medium sized bowl.
Slowly add 1/2 cup of olive oil beating constantly with a wire whisk; the dressing should look smooth and glossy.
Whisk in the vinegar, followed by the mustard, whisking each ingredient into the dressing for uniform consistency.
Stir in the capers, shallots, herbs, and 1/4 teaspoon salt.
Chop the peeled hard-boiled eggs and add them to the dressing.

Putting it all together

Place the warm potatoes and broccoli into a large bowl and gently fold in three-quarters of the dressing.
Taste and adjust seasoning if needed, adding more of the dressing if desired.
Serve.

Serves 6