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.
Servings: 4
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.
Nutrition
Calories: 217kcal | Carbohydrates: 14g | Protein: 3g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 746mg | Potassium: 387mg | Fiber: 3g | Sugar: 2g | Vitamin A: 520IU | Vitamin C: 23mg | Calcium: 30mg | Iron: 2mg