Warm potato asparagus salad has roasted potatoes, lightly cooked asparagus, and the most flavorful roasted garlic vinaigrette. This sheet pan recipe utilizes fresh spring ingredients and is both dairy free and gluten free.
This warm potato salad is the perfect side dish for any weeknight meal. Unlike many potato salad recipes, this spring potato salad recipe is best served warm not cold, and has no hard-boiled eggs or mayonnaise. The best part is the roasted garlic vinaigrette that really ties all the flavors in the salad together.
Ingredients
Salad
- Yellow baby potatoes - smaller potatoes with a creamy texture that provides a nice contrast against the crunchy asparagus.
- Fresh asparagus - adds a vibrant green color, crunch, and flavor to the salad.
- Extra virgin olive oil - for roasting the potatoes.
- Kosher salt & pepper - to elevate the flavors.
- Fresh parsley - as a garnish, for serving.
Roasted Garlic Vinaigrette
- Extra virgin olive oil. The best oil for making any type of homemade vinaigrette.
- Red wine vinegar. Adds a nice tanginess.
- Dijon mustard. Adds creaminess and helps the dressing emulsify.
- Roasted garlic - roasting brings out the natural sweetness in the garlic and gives it an umami flavor.
- Raw honey - a touch of sweetness helps to balance out the flavors.
- Kosher salt & pepper - to taste.
How To Make Potato Asparagus Salad
Step 1. Preheat the oven to 400ºF.
Step 2. Toss the cut potatoes with olive oil, salt, and pepper and arrange them into a single layer on a large baking sheet. Cut ¼ to ½-inch off the top of the garlic head, exposing the bulbs. Drizzle a little olive oil over the top and add a pinch of salt. Wrap tightly with foil to keep the steam in and place on the baking sheet with the potatoes. Roast for 25 minutes, flip the potatoes and cook for another 15 minutes.
Step 3. Remove the garlic from the sheet pan and carefully open up the foil to let the steam out. Set it aside to cool for a few minutes.
Step 4. Cut the asparagus spears into 2-inch pieces and toss with ½ teaspoon of kosher salt and ¼ teaspoon of black pepper. Carefully place them amongst the potatoes and cook for an additional 5-7 minutes until lightly warmed through but still bright green, crunchy, and al dente in texture.
Step 5. Make the roasted garlic vinaigrette. Squeeze out the garlic cloves into a blender along with the extra virgin olive oil, red wine vinegar, dijon mustard, honey, salt, and pepper. Blend until smooth, adjusting the salt and pepper, to taste as needed.
Step 6. Add the roasted potatoes and asparagus to a large serving bowl. Pour the dressing over the top and toss until the vegetables are evenly coated. Garnish with fresh chopped parsley and serve warm or at room temperature.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this warm potato asparagus salad using what you already have? Here are some ideas…
- No asparagus? - if asparagus isn't in season, you can substitute it for green beans or snap peas.
- No yellow baby potatoes? - opt for small Yukon gold, fingerling, creamer potatoes, or new potatoes.
- No fresh parsley? - use other fresh herbs such as fresh dill or fresh basil 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. You can also use lemon juice.
- No honey? - use maple syrup instead.
- Add-ins - thinly sliced red onion or shallot.
How To Serve
Potato asparagus salad is a great side dish and is best eaten warm or at room temperature.
Serve with proteins such as lemon butter fish, crispy fried chicken without buttermilk, quick and easy lemon chicken, and bbq salmon bites. It would also pair well with creamy coconut lime chicken or dairy free tomato soup with basil.
How to Store
Store any leftovers in an airtight container in the fridge for 1-2 days. After this time frame, the asparagus loses its vibrant color due to the acidity in the vinaigrette.
Helpful Tips
Have thin asparagus spheres? Only use about ¾ of the bunch otherwise the ratio to potatoes may be off.
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.
More Spring Side Dishes
- Sautéed Garlic Scapes
- Caramelized Braised Leeks
- Easy Massaged Kale Salad (Anyone Will Love)
- Quick Sautéed Broccoletti
Warm Potato Asparagus Salad With Roasted Garlic Vinaigrette
Ingredients
Potato & Asparagus Salad
- 1 pound baby yellow potatoes cut into 1 ½ - 2-inch pieces
- 1 head garlic
- 1 ½ tablespoons olive oil
- 1 teaspoon diamond crystal kosher salt reduce by half if using anything else
- 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 diamond crystal kosher salt reduce by half if using anything else
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400ºF.
- Toss the cut potatoes with olive oil, salt, and pepper and arrange them into a single layer on a large baking sheet. Cut ¼ to ½-inch off the top of the garlic head, exposing the bulbs. Drizzle a little olive oil over the top and add a pinch of salt. Wrap tightly with foil to keep the steam in and place on the baking sheet with the potatoes. Roast for 25 minutes, flip the potatoes and cook for another 15 minutes.
- Remove the garlic from the sheet pan and carefully open up the foil to let the steam out. Set it aside to cool for a few minutes.
- Toss the asparagus spears with ½ teaspoon of kosher salt and ¼ teaspoon of black pepper. Carefully place them amongst the potatoes and cook for an additional 5-7 minutes until lightly warmed through but still bright green, crunchy, and al dente in texture.
- Make the roasted garlic vinaigrette. Squeeze out the garlic cloves into a blender along with the extra virgin olive oil, red wine vinegar, dijon mustard, honey, salt, and pepper. Blend until smooth, adjusting the salt and pepper, to taste as needed.
- Add the roasted potatoes and asparagus to a large serving bowl. Pour the dressing over the top and toss until the vegetables are evenly coated. Garnish with fresh chopped parsley and serve warm or at room temperature.
Ashlie says
My god, the roasted garlic pushes this dish over the edge, my fave sheet pan recipe for sure!
Lindsey says
That's the best compliment! Thanks for letting me know you loved it, Ashlie. 🙂