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.


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


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 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.

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.

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 sprinkling with parsley.