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!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Preheat the oven to 425°F (220°C).

Step 2

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.

Step 3

Roast the potatoes in the oven for 20 minutes, stirring halfway through to ensure even cooking.

Step 4

While the potatoes are roasting, trim the tough ends off the asparagus and cut the spears into 2-inch pieces.

Step 5

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.

Step 6

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.

Step 7

Transfer the roasted potatoes and asparagus to a large mixing bowl. Add the chopped red onion and parsley.

Step 8

Pour the vinaigrette over the salad and toss gently to combine. Adjust seasoning with additional salt and pepper if needed.

Step 9

Serve the salad warm, at room temperature, or chilled, depending on your preference.

Nutrition Facts

Serving size	1326.8 grams (1326.8g)

Amount per serving	% Daily Value*
Calories	1089

Total Fat 47.40g	61%
Saturated Fat 6.80g	34%
Polyunsaturated Fat 4.20g
Cholesterol 0mg	0%
Sodium 2938mg	128%
Total Carbohydrate 154.30g	56%
Dietary Fiber 21.00g	75%
Total Sugars 22.60g
Protein 25.50g	51%

Vitamin D 0IU	0%
Calcium 255mg	20%
Iron 17mg	92%
Potassium 4062mg	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.

Source of Calories

Fat: 37.2%

Protein: 8.9%

Carbs: 53.9%