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Spring Roasted Potato Salad
Spring Roasted Potato Salad
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Prep Time:
20 minutes
Total Time:
1 hour 10 minutes
Elevate your brunch with this vibrant roasted potato salad featuring asparagus, arugula, and zesty lemon vinaigrette. Perfect for any meal!
Ingredients:
  • 1/4 cup olive oil
  • 1/4 cup finely chopped shallots
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 lb baby Yukon gold or red potatoes (each about 1 1/2 inches in diameter), cut in half
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 lb fresh asparagus spears, cut into 2-inch pieces (about 3 cups)
  • 3 cups baby arugula
Instructions:
  • Preheat oven to 450°F and generously coat a 18x13-inch rimmed baking pan with cooking spray.
  • Combine dressing ingredients in a small bowl using a whisk.
  • Arrange the potatoes in the center of a baking pan and generously drizzle with 1 tablespoon of oil. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Toss well to evenly coat them. Spread the potatoes out in a single layer on the pan and roast for 30 minutes, flipping them over halfway through cooking.
  • In a medium bowl, coat asparagus evenly with the remaining 1 tablespoon of oil.
  • Take the potatoes out of the oven, then place the asparagus on the baking pan with the potatoes. Roast for 5 to 7 minutes until the potatoes are lightly browned and the asparagus is tender.
  • Place the roasted vegetables in a serving bowl. Drizzle with dressing and toss well to ensure even coating. Allow the flavors to meld for 15 minutes before adding the arugula and tossing to combine. Serve promptly for a delightful dining experience.

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