A delicious and healthy roasted potato salad that’s full of flavor from mustard vinaigrette and asparagus. This gluten free and vegan salad is sure to become a favorite!
Sooo…I’ve found my new favorite potato salad. Roasted potato salad to be exact.
We actually made this twice this weekend, for two reasons. #1: It is delicious and we ate it right up the first night and immediately wanted more. #2: The photos I took the first night were abysmal, and I wanted to make sure that you all could see how wonderful this potato salad is so that you would want to run right out and make it ASAP.
This warm salad is made with just a few simple ingredients – roasted red potatoes, roasted asparagus, and sweet onions, all tossed in a flavorful Dijon mustard vinaigrette. It takes a little while to roast the potatoes, but otherwise this is an easy side dish to throw together for a weeknight dinner or a weekend barbecue.
Bonus: This salad is mayo-free! I know some people just do not like a heavy mayo-based potato salad. But if you’re looking for a classic potato salad, this recipe is one of my favorites from my childhood.
Why you’ll love this roasted potato salad:
- it’s full of flavor from the roasting process and the mustard dressing
- it’s gluten free and vegan
- it’s easy to make
- it’s mayo free and a healthier alternative to creamy potato salad
Roasted Potato Salad with Asparagus.
- 3 pounds red potatoes cut into one inch cubes
- 1/4 cup extra virgin olive oil
- salt and pepper
- 1 bunch asparagus
- 1 Tablespoon extra virgin olive oil
For the Dressing:
- 1/2 cup sweet onion finely chopped
- 1 1/2 Tablespoons Dijon mustard
- 4 1/2 Tablespoons extra virgin olive oil
- 1 1/2 Tablespoon apple cider vinegar
- 1 1/2 teaspoons maple syrup
- 3/4 teaspoon salt
- 1/3 teaspoon pepper
Preheat the oven to 400 degrees. Place the potatoes on a rimmed baking sheet. Drizzle with the 1/4 cup olive oil and sprinkle with salt and pepper. Bake at 400 degrees for about 40-45 minutes until tender and golden brown.
Place the asparagus on a rimmed baking sheet, and drizzle with olive oil. Toward the end of the potato cooking time, place the asparagus in the oven. Bake until tender but still bright green, about 5-7 minutes.
While everything cooks, make the dressing. Place the sweet onion, Dijon mustard, olive oil, apple cider vinegar, maple syrup, salt, and pepper in a jar with a lid. Shake well.
Once the asparagus is cool enough to handle, chop into one inch pieces. Place the asparagus and potatoes in a large bowl and pour the dressing on top. Toss to coat.
What’s your favorite type of potato salad?
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