Roasted Potato Salad with Asparagus.
Tasty roasted red potatoes and asparagus are tossed with a Dijon vinaigrette to make this flavorful salad.
Ingredients
- 3 pounds red potatoes cut into small cubes
- ¼ cup extra virgin olive oil
- salt and pepper
- 1 bunch asparagus
- 1 Tablespoon extra virgin olive oil
For the Dressing:
- ½ cup sweet onion finely chopped
- 1 ½ Tablespoons Dijon mustard
- 4 ½ Tablespoons extra virgin olive oil
- 1 ½ Tablespoon apple cider vinegar
- 1 ½ teaspoons maple syrup
- ¾ teaspoon salt
- ⅓ teaspoon pepper
Instructions
- 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.
Notes
Store leftover salad in the refrigerator. It should stay fresh for about 3 days, although it is best when it's first made.
Nutrition
Calories: 285kcalCarbohydrates: 31gProtein: 4gFat: 16gSaturated Fat: 2gSodium: 282mgPotassium: 902mgFiber: 4gSugar: 4gVitamin A: 435IUVitamin C: 18.5mgCalcium: 36mgIron: 2.6mg
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