Roasted Asparagus & Potatoes Salad is a warm salad made with simple ingredients yet full of taste and nutritional value.
Many times I find myself in discussions when I have to argue that potatoes are not necessarily an ingredient for side dishes exclusively. Believe it or not, but the potato finds its perfect place in light and savory salads with equal success. And today, I’m about to prove that to you, if you are among those who still have doubts.
If you can’t imagine potatoes combining harmoniously in a warm salad with a velvety dressing, give me 5 minutes to describe today’s recipe. For this salad, I decided to combine potatoes with asparagus. That is because the tastes of these 2 ingredients complement each other wonderfully.
The secret of the smoky taste of this salad lies in the fact that the ingredients will be lightly roasted. And as you probably know, the roasting process intensifies all ingredients’ hidden flavors. The rule is especially valid for vegetables as all the sugars within caramelize when exposing them to open heat. Ultimately, all the multilayered savors become even richer revealing complexity and depth.
In the end, the finishing touch of the salad will be a slightly acidic and extremely light dressing. It will complement the taste of the salad with a fine texture and with accents of freshness.
Believe me, salads aren’t always about leafy greens. These indeed should not be missing from the diet. On the other hand, a salad with complex notes of roasted potatoes and asparagus is a harmless guilty pleasure, especially in early spring and autumn.
Ingredients Roasted Asparagus & Potatoes Salad
For this recipe you will need the following ingredients:
- small potatoes
- cherry tomatoes
- freshly chopped dill
- freshly chopped chives
- sliced red onion
As for the dressing, you will need the following:
- olive oil
- white wine vinegar
- lemon juice
Cooking steps for the potatoes and asparagus
After washing the potatoes thoroughly, cut them in half if they are not small enough. Any shape will totally do as long as its dimensions are relatively small.
To begin with, it will be necessary to pre-cook them in a pan of hot water with a little salt. Pre-cooking should take no more than ten minutes at medium heat. Many recipes suggest that the potatoes go directly to the oven without pre-cooking. But this additional step intensifies their smokey color as well as ensures that delightful crispy crust while roasting. In the same sense, you are sure that the potatoes will be sufficiently prepared when you roast them, avoiding their insides remaining raw.
While the potatoes are pre-cooking, wash the asparagus well and cut it into 2-3 inch pieces, trimming off the bottoms. Meanwhile, turn on the oven and heat it up to 220 degrees.
Put all the ingredients on the baking tray including the pre-cooked and slightly cooled potatoes. Season them with olive oil and put them in the oven to roast for 15 minutes. Or bake them separately if you don’t have enough space to fit them all one one baking tray.
How to prepare the dressing
While the potatoes and asparagus get roasted in the oven, you have enough time to prepare the dressing. Start by cutting the onion into circular pieces. Do the same with the tomatoes, cutting them into 2 or 4, depending on their size. In a separate bowl, mix the white wine vinegar, 2 tablespoons of lemon juice, and one tablespoon of mayonnaise and mustard. Don’t forget the olive oil.
In order to obtain a more homogeneous mass, it is best to close the bowl with a lid and shake it thoroughly. If you lack such a tool, then you can mix the components with a palette until you get a fine and consistent texture. This is all it takes for a dressing with slightly spicy, airily acidic, and extremely tasty notes.
Assembling The Roasted Asparagus & Potatoes Salad
By this time, the potatoes and asparagus should be ready. All you have to do is place the hot ingredients on a large bowl. Add freshness to them by adding the tomatoes and onions. Finally, pour the well-mixed dressing over the ingredients and season them like a pro with dill and chopped chives.
The last thing you have to do is to gently mix all the ingredients and serve the salad while it is still warm. The combination of fresh and roasted tastes will surprise you, leaving you with a fine and aromatic aftertaste.
How to serve the Roasted Asparagus & Potatoes Salad
Serve the salad as soon as it is prepared. You can pair this nutritious salad with some protein such as steak or fish, you might consider the Air Fried Salmon or the Pork Chops. Don’t miss pouring some white wine into a glass and sipping during your delicious dining. Bon appetit!
Roasted Asparagus & potatoes salad
- 1 lb baby potatoes
- 1 lb asparagus fresh
- 9 oz cherry tomatoes
- 1 medium red onion
- 1/2 cup green onion chopped
- 1/2 cup fresh dill chopped
For the dressing
- 10 tbsp olive oil
- 3 tbsp white vinegar
- 3 tbsp lemon juice
- 2 tbsp mayo
- 2 tbsp mustard
- Wash the ingredients
- Boil the potatoes for 10 minutes in salty water
- Trim the asparagus into 2-3 inch pieces
- Use a baking tray to mix the asparagus with pre-boiled potatoes
- Drizzle with olive oil, season with salt and pepper
- Bake for 15 minutes at 220F
- In the meantime cut the cherry tomatoes in halves and finely chop the fresh green onion and dill
- Prepare the dressing; use a jar with a lid to gather the ingredients and shake it well
- When the asparagus and the potatoes are baked, combine all the ingredients in a large bowl, coat in the creamy dressing, and mix everything gently.
- Serve as soon as it is ready or second day