This recipe is super simple and you probably have all the ingredients on hand, especially if you have a garden full of potatoes! I used baby potatoes but have also made this salad with red potatoes and both are delicious. If you have extra vegetables in the garden like zucchini or peppers, roast those with your potatoes. You can also add spinach or arugula after you remove the roasted vegetables from the oven ~ add immediately so that they have time to wilt. So good! So many options ~ mix it up with whatever you have on hand in the refrigerator or garden.
I LOVE potato salad! My husband hates it! I love the traditional Newfoundland Potato Salad which is just boiled potatoes, either mashed or chopped, with a can of tin peas and carrots (it has to be from a tin and not the frozen ones!) and then all stirred together with mayo. LOVE LOVE LOVE! but not very healthy. This Roasted Asparagus and Potato Salad is a nice change of taste from the traditional, much healthier and my husband loves it. WIN WIN!
Make this for your Labour Day Weekend BBQ or serve it with your roasted chicken instead of the traditional Jiggs Dinner. If you try this salad, take a picture, paste it on Facebook or your InstaStory with the hashtag #aroundthebaywithdd.
Roasted Asparagus and Potato Salad
- 3 cups of potatoes, cut into bite sized pieces (use red, white, or baby or a mixture of all)
- 1/2 lb fresh asparagus, tough ends removed and cut in 1 inch pieces
- 1 TBSP Dijon mustard
- 1 TBSP lemon juice
- zest from half a lemon
- 2 TBSP olive oil
- 2 TBSP minced chives or parsley
- 1/4 tsp salt
- 1/4 tsp pepper
Preheat oven to 400 degrees.
Line a large baking sheet with parchment and add cubed potatoes, season with salt and pepper (to taste) and add a tiny drizzle of olive oil, shake tray so all potatoes are covered with the oil and seasonings.
Bake in oven for 20 minutes until potatoes are almost cooked through. IF NOT almost cooked through, return potatoes to oven and cook another 5 minutes.
Remove potatoes from oven and add chopped asparagus. Shake pan and return baking sheet to the oven.
Cook until asparagus is just tender ~ about 5 – 7 minutes.
Remove baking sheet from oven and set aside while you make your dressing.
Whisk the mustard, lemon juice, olive oil until combined. Add the chives, salt and pepper.
Put warm roasted vegetables in a large serving dish. Pour dressing over vegetables and stir gently to coat.
Serve warm or at room temperature.
NOTE ~To cook in Actifry ~ Add your potatoes and a little oil to the Actifry and cook until potatoes are almost cooked through (about 20 minutes) then add your chopped asparagus and cook for 5 minutes. Transfer to a large serving dish and add the dressing.
Living my Best Life! ~ DD
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