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This warm potato asparagus salad has roasted potatoes, lightly cooked asparagus, and the most flavorful roasted garlic vinaigrette. This hearty spring side dish uses one sheet pan. Plus it’s dairy-free, gluten-free, and easy to make vegan.
Typically we make crispy smashed potatoes or simple roasted potatoes and serve them alongside asparagus on a dinner plate. This time, we’ve switched things up by cooking them in the same sheet pan and then tossing them with the one ingredient that adds bold flavor to anything: roasted garlic.
And just like any salad, the roasted garlic vinaigrette is really the magic piece that ties all the flavors together.
Ingredients
Salad
- Yellow baby potatoes. These have an incredibly creamy texture that provides a nice contrast against the crunchy asparagus.
- Green asparagus. Adds color, crunch, and flavor to the salad.
- Olive oil. For roasting the potatoes.
- Salt & pepper. To elevate the flavors.
- Fresh parsley. For garnishing.
Roasted Garlic Vinaigrette
- Extra virgin olive oil. The best oil for making any type of vinaigrette.
- Red wine vinegar. Adds a nice tanginess.
- Dijon mustard. Adds creaminess and helps the dressing emulsify.
- Roasted garlic. The garlic gets roasted when we cook the potatoes and adds a sweet, umami flavor.
- Raw honey. A touch of sweetness helps to balance the flavors out.
- Salt & pepper. To taste.
How To Make Potato Asparagus Salad
- Preheat the oven to 400ºF.
- Roast the potatoes and garlic.
Toss the potatoes with olive oil, salt, and pepper, and arrange them into a single layer on a baking sheet. Cut 1/4 to 1/2-inch off the top of the garlic head, exposing the bulbs. Add a drizzle of olive oil and a pinch of salt, and wrap it tightly with foil to keep the steam in. Place on the baking sheet with the potatoes. Roast for 25 minutes, flip and cook for another 15 minutes. Remove the garlic and carefully open up the foil to let the steam out.
- Add the asparagus.
Toss the asparagus with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Once the garlic has been removed, carefully toss the asparagus pieces amongst the potatoes. Cook for an additional 5-7 minutes until lightly warmed through but still bright green and crunchy.
- Make the vinaigrette.
While the asparagus and potatoes finish cooking, make the vinaigrette by mashing the roasted garlic cloves in a bowl with a fork. Add the olive oil, vinegar, dijon, honey, salt, and pepper, and whisk to combine. Taste and adjust the salt and pepper as needed.
- Toss & Serve.
Gently toss the potatoes and asparagus with the dressing. Garnish with chopped parsley and serve warm.
Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this potato asparagus salad using what you already have? Here are some ideas…
- No asparagus? If you want to make this salad but asparagus isn’t in season, you can substitute it for green beans or broccolini.
- No yellow baby potatoes? Opt for small Yukon gold, fingerling, or new potatoes.
- No fresh parsley? You can add another herb such as fresh basil or thyme, or leave it out completely.
- No red wine vinegar? Sub in another type of vinegar such as sherry, white wine, champagne, or raw apple cider.
- No honey? Use maple syrup or granulated sugar instead.
Helpful Tips
- Have thin asparagus spheres? Only use about 3/4 of the bunch otherwise the ratio to potatoes will be off.
- If you’re not planning on eating all of the salad right away, only dress what you’re going to eat, otherwise, the asparagus loses its vibrant color due to the acidity in the vinaigrette.
- Don’t snap the tough ends off the asparagus. Although this is a common method for removing the tough, woody ends. you actually waste too much of the edible part by doing this. So instead, feel where the really dense part ends and cut it off there.
- This salad is best eaten warm or at room temperature and should be eaten within 1-2 days.
More Spring Side Dishes
- Sautéed Garlic Scapes
- Caramelized Braised Leeks
- Easy Massaged Kale Salad (Anyone Will Love)
- Quick Sautéed Broccoletti
Potato Asparagus Salad With Roasted Garlic Vinaigrette
Ingredients
Potato & Asparagus Salad
- 1 pound baby yellow potatoes, cut into 1 ½ – 2-inch pieces
- 1 ½ tablespoons olive oil
- 1 teaspoon kosher salt reduce by half if using another type of salt
- ½ teaspoon black pepper
- 1 bunch green asparagus, woody ends trimmed and cut into 2-inch pieces see notes
- 1 tablespoon fresh parsley, minced
Roasted Garlic Vinaigrette
- 4-5 cloves roasted garlic
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon dijon mustard
- 1 teaspoon raw honey
- ½ teaspoon kosher salt reduce by half if using another type of salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400ºF.
- Toss the potatoes with olive oil, salt, and pepper, and arrange them into a single layer on a baking sheet. Cut 1/4 to 1/2-inch off the top of the garlic head, exposing the bulbs. Add a drizzle of olive oil and a pinch of salt, and wrap it tightly with foil to keep the steam in. Place on the baking sheet with the potatoes. Roast for 25 minutes, flip and cook for another 15 minutes. Remove the garlic and carefully open up the foil to let the steam out.
- Toss the asparagus with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Once the garlic has been removed, carefully toss the asparagus pieces amongst the potatoes. Cook for an additional 5-7 minutes until lightly warmed through but still bright green and crunchy.
- While the asparagus and potatoes finish cooking, make the vinaigrette by mashing the roasted garlic cloves in a bowl with a fork. Add the olive oil, vinegar, dijon, honey, salt, and pepper, and whisk to combine. Taste and adjust the salt and pepper as needed.
- Gently toss the potatoes and asparagus with the dressing. Garnish with chopped parsley and serve warm.
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