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March 25, 2021

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.

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 Asparagus Potato Salad

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.

Roasted Potato Salad with Asparagus

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. 

Roasted Asparagus Potato Salad

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 roasted 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. 

Roasted Potato Salad

Salad or Side?

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 juice to further blur the lines. All these classic flavors work with both potatoes and asparagus.

Halved fingerling potatoes on a sheet pan

How To Make Roasted Asparagus Potato Salad

First, I preheat the oven to 400 degrees F. Then I take halved fingerling potatoes and toss them with olive oil, salt and pepper right on the sheet pan. 

I line up the potatoes cut side down because the flesh side is most important to make contact first and for the longest on the sheet pan.

The potatoes roast for 25 minutes before I flip them over and continue roasting for about 10 minutes more.

Roasted potatoes and asparagus on a sheet pan

During this time, I toss sliced asparagus, 1-1/2 inches long, with olive oil, salt and pepper. Next, I scatter them on the sheet pan with the potatoes.

While everything finishes up in the oven, I make the vinaigrette, whisking together Dijon mustard, minced garlic, lemon juice, olive oil, salt and pepper in a large bowl.

Once the potatoes and asparagus are ready, I gently fold them into the vinaigrette and sprinkle the salad with chopped parsley.

Of course, let me know if you consider this as a salad or side.

Stir the vinaigrette into the roasted potatoes and asparagus
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Roasted Asparagus Potato Salad

Roasted Asparagus Potato Salad

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 41-43 minutes
  • Total Time: 46-48 minutes
  • Yield: Serves 4 1x

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.

Ingredients

  • For potatoes and asparagus
  • 11/2 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 inches long
  • 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

  1. Preheat the oven to 400 degrees F.
  2. On a sheet pan, toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black 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.
  3. In a small bowl, toss the asparagus with 1/2 teaspoon salt and 1/4 teaspoon black 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.
  4. 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.  
  5. Carefully fold the warm potatoes and asparagus into the vinaigrette sprinkling with parsley.
  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 41-43 minutes
  • Total Time: 46-48 minutes
  • Yield: Serves 4 1x

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