I’ve always thought that I didn’t like potato salad, and I usually avoid it at potlucks and picnics. Then I realized that there are so many different types of potato salad out there, and the versions that I don’t like are the cold, mushy type.
Warm potato salads are actually amazing, especially when you roast or grill the potatoes so they’re crispy and golden brown, as opposed to those soft and mushy boiled potatoes. And when you combine the roasted potatoes with roasted asparagus and a light and tangy Dijon yogurt dressing, you’ve got a potato salad that’s pretty hard not to love!
I’ve already made this recipe twice in the last week, once with green beans and once with asparagus (both were good, but I prefer asparagus), and I absolutely love it. It’s also healthy and light – a far cry from the mayo-drenched, gloopy (is that a word?) potato salads you find in a grocery store. It doesn’t make for great leftovers, but it’s so good that you probably won’t have any leftovers to save anyway!
Warm Dijon Roasted Asparagus & Potato Salad
Adapted from Food Network
Serves 4-6 as a side dish
1.5 pounds small white or red potatoes
1/2 pound asparagus, woody ends removed, cut into one or two-inch pieces
Olive oil, salt, and pepper
1/4 cup + 1 tablespoon plain yogurt
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1/2 shallot, minced
1/4 teaspoon each salt + pepper
Preheat oven to 400°F.
Scrub potatoes and cut into bite-sized chunks, roughly one inch wide. Toss with a drizzle of olive oil and season with salt and pepper, then spread in an even layer on a baking sheet (I lined mine with aluminum foil). Roast for around 30 minutes, until golden brown and tender.
Meanwhile, toss asparagus with another drizzle of olive oil and season lightly with salt and pepper. Add to the oven with the potatoes during the last 8-10 minutes of cooking.
Prepare Dijon yogurt dressing by adding the yogurt, Dijon, red wine vinegar, shallot, salt, and pepper to a small bowl and whisking until smooth. Taste and adjust amounts to your liking if necessary.
Remove asparagus and potatoes from oven and let cool slightly. Transfer to a large bowl and mix with the Dijon yogurt dressing. Serve warm.