Roasted Asparagus Potato Salad
on Mar 25, 2021, Updated Apr 23, 2024
This post may contain affiliate links. Please read our disclosure policy.
With fingerling potatoes and asparagus, this roasted warm potato salad is different than classic potato salad recipes. It’s dressed in a lemon mustard vinaigrette and doesn’t have any mayo or eggs, so it’s vegan. The potatoes turn out wonderfully golden brown with crisp bites of asparagus. This is a fantastic spring – summer side dish recipe.
Table of Contents
Why You’ll Love This Recipe
Who says you have to boil potatoes for a potato salad? You should roast them instead. Few things are as perfect as roasted potatoes. With their crispy browned edges and fluffy middles, there is so much to love about them. When it comes to potato salads, roasting adds more texture and flavor than you will ever get from boiled potatoes.
This is a no mayo potato salad. I know I am breaking all the rules here, but please understand that this is not a traditional potato salad. And that’s a great thing. For dressings, I always prefer the acidity and brightness you get with a vinaigrette, which is how I approach this recipe.
There is roasted asparagus in this potato salad too. I love the freshness and crunch that this green vegetable brings to the salad. The potatoes get a head start roasting, and then I add asparagus to the sheet pan.
The Ingredients
This is what you need:
- Fingerling potatoes come in a beautiful mix of sizes and colors. You can find them in bags at the grocery or pick out your own from bins at the farmers market. I cut them in half lengthwise paying attention to the overall thickness of the potatoes, which hopefully will result in them all roasting in the same amount of time.
- Asparagus: The freshest bunches will have asparagus spears that are straight and stiff. You should be able to snap them in half. Avoid ones that are wrinkled, limp or soft. The tops should be tight and not open.
- Olive oil: Use extra virgin olive oil for the best taste for roasting the potatoes and making the dressing.
- Salt & pepper season both the vegetables for roasting and the vinaigrette.
- Lemon mustard vinaigrette: The dressing is made with a minced garlic clove, whole grain mustard, chopped parsley and chives, salt, pepper, fresh lemon juice and olive oil. It’s pleasantly sharp and herby.
How To Make This Roasted Asparagus Potato Salad
Preheat the oven to 400 degrees F.
1. Toss the potatoes with oil, salt and pepper on a sheet pan. Flip over the potatoes, so they are all cut side down before you put them in the oven.
2. Roast the potatoes until the sides touching the pan are golden brown, about 25 minutes. Then turn them over and continue roasting for 10 minutes. Add the asparagus to the pan. Toss everything around. Continue roasting until the asparagus is tender but still crisp, about 6-8 minutes.
3. Make the vinaigrette. Whisk together the garlic, mustard, parsley, chives, salt, pepper, lemon juice and oil in a bowl big enough for the potatoes and asparagus.
4. Stir the roasted potatoes and asparagus into the dressing. Sprinkle with more fresh herbs before serving.
Serving
If potato salad has a season, you might think summer would be it, but don’t forget about spring. Because of the asparagus, this roasted potato salad is a great way to kick off the start of warm weather at potlucks, cookouts and other get-togethers.
The other great thing about this recipe is that it’s vegan because it doesn’t have any eggs or mayo. It makes it helpful to have a side dish that ticks the boxes for multiple dietary preferences.
Leftovers & Storage
This roasted potato salad is best eaten warm or at room temperature. You can store leftovers in an airtight container in the refrigerator up to 3 days. Reheat them in a 350-degree F oven. The potatoes won’t be as crispy as when you first roasted them.
If you do have leftovers, you should pouring the dressing from the bottom of the mixing or serving bowl into a jar, so you can store it separately. Then after you warm the potatoes and asparagus you can drizzle in the vinaigrette.
Recipe Tips
Use all the space on the pan. Any time you roast any vegetables, you don’t want them to be crowded or they will end up steaming instead of roasting. When you first put the potatoes on the pan, they should be cut side down with space around them for the asparagus.
Be thoughtful when you cut the potatoes. As mentioned, fingerling potatoes vary in size and shape. Cutting them lengthwise is the best way to make them similar in thickness, which is important to get them to cook in the same amount of time.
Recipe FAQs
No, you don’t have to line the baking sheet. When the potatoes make direct contact with the hot metal of the pan they brown and crisp up really well. Because you toss the potatoes in oil, it will prevent them and the asparagus from sticking.
Since the potatoes and asparagus are roasted, the salad is best right after you roast the ingredients. Do not roast them in advance. You can make the dressing up to 2 days ahead. Store it in a jar in the refrigerator. The oil will harden in the chill of the fridge, so let it sit out at room temperature for 15 minutes before dressing the salad.
Because this is a vinaigrette and not a creamy mayonnaise dressing, you can toss warm potatoes in the vinaigrette.
More Potato Salad Recipes
5 Best Potato Salad Recipes
Roasted Tomato Pesto Potato Salad
Sweet Potato Chickpea Salad
Roasted Red Potato Corn Salad
More Asparagus Recipes
Sesame Tofu Asparagus
Roasted Asparagus Soup
Grilled Asparagus Salad with Cherry Tomatoes
Sheet Pan Mushroom Asparagus Gnocchi
Udon Noodle Stir-Fry with Asparagus and Mushrooms
Parmesan Garlic Roasted Asparagus
Roasted Asparagus Potato Salad
Ingredients
For potatoes and asparagus
- 1-1/2 pounds assorted fingerling potatoes, halved lengthwise
- 1 tablespoon 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 garlic clove, minced
- 1 tablespoon whole grain mustard
- 1 tablespoon chopped parsley plus more for serving
- 1 tablespoon minced chives plus more for serving
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Juice of 1 lemon
- 1/4 cup olive oil
Instructions
- Preheat the oven to 400 degrees F.
- On a sheet pan, toss the potatoes with 1 tablespoon olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Arrange the potatoes cut side down. Roast the potatoes for 25 minutes until they are golden brown on the cut sides touching the pan. Flip them over and continue roasting for 10 minutes.
- Add the asparagus to the pan, tossing everything around. Roast for an additional 6-8 minutes until the asparagus is bright green and tender but still crisp.
- For the dressing, in a large bowl, whisk the garlic, mustard, parsley, chives, salt, pepper, lemon juice and oil.
- Stir the roasted potatoes and asparagus into the dressing until they are well coated.
- Garnish with more fresh herbs as desired before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
