Warm Potato Asparagus Salad With Roasted Garlic Vinaigrette
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.
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 1/4 to 1/2-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 1/2 teaspoon of kosher salt and 1/4 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.
Notes
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.
Have thin asparagus spheres? Only use about 3/4 of the bunch, otherwise, the ratio to potatoes may be off.
Don't snap the tough ends off the asparagus. You waste too much of the edible part by doing this. To remove the tough, woody stems, feel where the dense part ends and cut it off there.