Roasted Asparagus Potato Salad
Elevate your side dish game with this Roasted Asparagus Potato Salad—a vibrant, flavor-packed twist on the classic potato salad that’s perfect for any occasion! Tender baby potatoes and crisp asparagus are oven-roasted to golden perfection, bringing a subtle caramelized depth to the dish. Tossed with a zesty Dijon mustard vinaigrette featuring fresh lemon juice, a hint of honey, and garlicky goodness, this salad is finished with crunchy red onion and a sprinkle of fresh parsley for an herbaceous touch. Whether served warm, chilled, or at room temperature, this easy-to-make, gluten-free recipe is a crowd-pleasing choice for barbecues, potlucks, or weeknight dinners. Packed with wholesome ingredients and bursting with flavor, this Roasted Asparagus Potato Salad is sure to become a new family favorite!
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Recipe Information
Ingredients
- 1.5 lbs Baby potatoes
- 1 lb Asparagus
- 3 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Black pepper
- 0.5 medium, finely chopped Red onion
- 0.25 cup, finely chopped Fresh parsley
- 1.5 tbsp Dijon mustard
- 2 tbsp Lemon juice
- 1 tsp Honey
- 1 clove, minced Garlic
Instructions
Preheat the oven to 425°F (220°C).
Wash and halve the baby potatoes. Spread them on a large baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, then toss to coat evenly.
Roast the potatoes in the oven for 20 minutes, stirring halfway through to ensure even cooking.
While the potatoes are roasting, trim the tough ends off the asparagus and cut the spears into 2-inch pieces.
After the potatoes have roasted for 20 minutes, add the asparagus pieces to the baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Toss gently and roast for another 12-15 minutes, or until the asparagus is tender and the potatoes are golden brown.
While the vegetables roast, prepare the vinaigrette. In a small bowl, whisk together Dijon mustard, lemon juice, honey, minced garlic, and a pinch of salt and pepper.
Transfer the roasted potatoes and asparagus to a large mixing bowl. Add the chopped red onion and parsley.
Pour the vinaigrette over the salad and toss gently to combine. Adjust seasoning with additional salt and pepper if needed.
Serve the salad warm, at room temperature, or chilled, depending on your preference.
Nutrition Facts
Calories |
1089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2938 mg | 128% | |
| Total Carbohydrate | 154.3 g | 56% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 22.6 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 4062 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
