Roasted Asparagus Potato Salad
Made on a sheet pan in the oven and tossed with mustard vinaigrette, you can serve this roasted asparagus potato salad as a salad or a side.
Roasted potatoes are a way of life for me no matter the season.
They are most obvious during the fall and winter months when they are so comforting.
But these potatoes still have their place in spring and summer, specifically in salads.
When you hear the term “potato salad,” you might think of the classic creamy version, but that’s the furthest thing from my mind.
I always reach for vinaigrettes, greens and other veggies.
Call it what you want, I consider a potato salad more as a salad with potatoes. That feels like just the right balance where you give the spuds top billing while acknowledging the supporting players.
And I like to rely on pesto, vinaigrette or something oil-based as a light way to dress all the components together.
This roasted asparagus potato salad is a dish I always make in March and April just when the weather is starting to change.
It gives me all the roasted flavors I still crave while weaving in vibrant green vegetables.
A Vegetable’s Best Friend: The Sheet Pan
Do I love my sheet pans!? They come in handy in infinite ways including roasting in stages.
This is where the oven clock, phone timer or whatever your device of choice team up to navigate the amount of time needed to reach perfect doneness.
As we all know, potatoes can take a while to cook, and then compare that to the short amount of time for roasted asparagus—not even close.
The solution is simple. Just start the potatoes in the oven before you add the asparagus to the sheet pan.
The final result is the most lovely, browned potatoes with roasted asparagus that still stays fresh and has bite.
Salad or Side Dish?
This is always the question about any kind of potato salad, but does it even matter?
That’s the beauty of potatoes for a salad base. It serves 2 purposes depending on what else you are serving with a particular meal. You can pick the classification that best works for you.
Leafy greens are not a requirement for a salad. On the other hand, a side can involve lettuce, too.
I finish this potato salad with a garlicky mustardy vinaigrette with a hit of lemon to further blur the lines. All these classic flavors work with both tastes of potatoes and fresh asparagus.
The Ingredients
This is what you need for the recipe:
- Potatoes: Fingerling potatoes are short and stubby. Slice them in half lengthwise and it won’t matter if they are different lengths.
- Asparagus: Trim off the bottoms and cut into 1-1/2-inch-long pieces.
- Olive oil: use extra-virgin olive oil for everything in the oven and in the vinaigrette.
- Salt & pepper is important for both the vegetables and for the salad dressing.
- Parsley is my fresh herb of choice to garnish everything.
- Dijon vinaigrette: The dressing is a combination of mustard, fresh lemon juice, olive oil, minced garlic, salt and pepper.
How To Make Roasted Asparagus Potato Salad
- Preheat the oven to 400 degrees F.
- Toss the fingerling potatoes in oil, salt and pepper. Spread into a single layer on a baking sheet, arranging them cut side down.
- Roast the potatoes until golden brown, about 25 minutes. Then flip to the other side and continue cooking for 10 minutes until they are tender in the middle.
- Toss the asparagus with oil salt and pepper.
- Roast the asparagus for just 6-8 minutes on the pan with the potatoes. You want it to turn out bright green and stay a kind of crisp.
- Make the vinaigrette. Whisk together the Dijon mustard, garlic, lemon juice, oil, salt and pepper in a large bowl.
- Stir the potatoes and asparagus into the vinaigrette along with the chopped parsley.
Serving
Serve the salad warm or at room temperature. Again, it’s a combined side and salad or pick one or the other. It is great during spring and early summer with a protein like chicken.
You can also transform it into a salad and add greens like kale, arugula or chopped romaine.
Leftovers
I prefer eating the salad right after it is roasted. Store leftovers in the fridge in an airtight container, and rewarm them in a 350-degree oven, but the potatoes won’t be as crisp.
More Potato Salad Recipes
5 Best Potato Salad Recipes
Roasted Tomato Pesto Potato Salad
Sweet Potato Chickpea Salad
Roasted Red Potato Corn Salad
More Asparagus Recipes
Sesame Tofu Asparagus
Roasted Asparagus Soup
Grilled Asparagus Salad with Cherry Tomatoes
Sheet Pan Mushroom Asparagus Gnocchi
Udon Noodle Stir-Fry with Asparagus and Mushrooms
Parmesan Garlic Roasted Asparagus
Roasted Asparagus Potato Salad
Ingredients
- For potatoes and asparagus
- 1-1/2 pounds assorted fingerling potatoes, halved lengthwise
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 pound asparagus, trimmed, cut 1-1/2 inch pieces
- For vinaigrette
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Juice of 1 lemon
- 3 tablespoons olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven to 400 degrees F.
- On a sheet pan, toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange the potatoes cut side down. Roast for 25 minutes until they are golden brown. Flip to the other side and continue roasting for 10 minutes.
- In a small bowl, toss the asparagus with 1/2 teaspoon salt and 1/4 teaspoon pepper. Scatter the asparagus on the sheet pan with the potatoes. Continue roasting for 6-8 minutes until the asparagus are bright green but still crisp.
- While the potatoes and asparagus are roasting, make the vinaigrette. Whisk together the mustard, garlic, lemon juice, olive oil, salt and pepper in a large bowl.
- Carefully fold the warm potatoes and asparagus into the vinaigrette. Sprinkle with parsley.
WHAT DID YOU THINK?
Rate + Review