Try this recipe for a delicious roasted potato salad that’s full of flavor from mustard vinaigrette and asparagus. This gluten free and vegan spring salad is sure to become a favorite!
Today I’m sharing my new favorite potato salad. Roasted potato salad to be exact.
We make this tasty dish all the time in the warmer weather. Once it’s asparagus season, I am all about using that veggie in any recipe that I can.
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.
- Potatoes – Red skinned potatoes work very well for this recipe. If you don’t have those, you can try white potatoes – those should also work well.
- Asparagus – Choose asparagus that are a medium thickness. Too thick or too thin might not be the best texture in this salad.
- Mustard – I like to use Dijon mustard in this dressing, but you could use regular yellow mustard or grainy mustard if you prefer.
- Onion – I recommend using a sweet onion so that the onion flavor isn’t overpowering.
Make Ahead Option
You could make the dressing ahead of time for this salad, but I recommend roasting the potatoes and asparagus on the day you want to serve the salad.
- Try using different potatoes, like Yukon Golds in this recipe.
- If you don’t love asparagus, try a different veggie like green beans or peas.
- Add some chopped red or yellow peppers for a pop of color.
More Salad Recipes
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Roasted Potato Salad with Asparagus.
- Preheat the oven to 400 degrees F. Place the potatoes on a rimmed baking sheet. Drizzle with the ¼ cup olive oil and sprinkle with salt and pepper.
- Bake at 400 degrees F for about 40-45 minutes until tender and golden brown. Make sure to stir the potatoes a couple of times so that they brown evenly.
- 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.
- Serve warm.