Roasted Asparagus Potato Salad

5 from 2 votes

Roasted Asparagus Potato Salad

Without mayo or eggs, this vegan roasted asparagus potato salad is dressed in a lemon mustard vinaigrette. It has lots of fresh parsley and chives.

Prep Time5

Cook Time42

Total Time47

Course: Side Dish

Cuisine: American

Servings:

Author: Paige Adams

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

The potato salad is best served warm or at room temperature.

You can make the vinaigrette up to 2 days in advance. Store it in an airtight container in the refrigerator. Let is sit at room temperature for 15 minutes before stirring it into the roasted potatoes and asparagus.

Store leftovers in an airtight container in the fridge up to 3 days. Warm them in a 350-degree F oven. They won’t be as crispy as when you first roasted them. I also recommend pouring any dressing from the bottom of the mixing bowl or serving dish into a jar and also storing that in the fridge. Then after you warm the leftover potato salad you can stir in that vinaigrette.

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