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Roasted potato salad with asparagus and a Dijon mustard vinaigrette. Such a tasty summer side dish! #glutenfree #vegan

Roasted Potato Salad with Asparagus.

Tasty roasted red potatoes and asparagus are tossed with a Dijon vinaigrette to make this flavorful salad.
Course Salad
Cuisine Dairy Free, gluten free, vegan.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 285 kcal
Author Kelly Roenicke


For the Dressing:


  1. 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.

  2. Bake at 400 degrees 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.  

  3. 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.
  4. 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.
  5. 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.
  6. Serve warm.
Nutrition Facts
Roasted Potato Salad with Asparagus.
Amount Per Serving
Calories 285 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Sodium 282mg12%
Potassium 902mg26%
Carbohydrates 31g10%
Fiber 4g17%
Sugar 4g4%
Protein 4g8%
Vitamin A 435IU9%
Vitamin C 18.5mg22%
Calcium 36mg4%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.