June 19, 2012

Warm Dijon Roasted Asparagus & Potato Salad

Warm Dijon Roasted Asparagus & Potato Salad

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

Warm Dijon Roasted Asparagus & Potato Salad

Adapted from Food Network

Serves 4-6 as a side dish

Ingredients:

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

Dressing:
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

Directions:

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.

7 comments:

  1. I love potato salads. My favorite is a red potato salad with bacon and green onions. It's super simple but delicious.
    I'd love this one, too. :)

    ReplyDelete
  2. It's so nice to see different takes on potato salad that actually look like healthy gourmet food! The bite I had of this was delicious - love the mustard in it!

    ReplyDelete
  3. Warm potato salads are so good! The asparagus sounds great here, and the yogurt in the dressing must be delicious.

    ReplyDelete
  4. I am bookmarking this for my next cottage weekend.   

    ReplyDelete
  5. This is perfect.  I would not have thought of asparagus is potato salad.  Nor would I have thought of warm potato salad, although I do love it cold.  Thanks for the recipe.

    ReplyDelete
  6. Kiersten @ Oh My VeggiesJune 20, 2012 at 3:35 PM

    Oh, me too! My family always served that heavy, creamy potato salad and I couldn't even stand the sight of it. Potato salads are so much better made with a light dressing like this one. Love the addition of asparagus too!

    ReplyDelete
  7. Actually now that I'm thinking about it, the coldness of most potato salads is a definite turn-off. Warm and mustardy like this - delicious.

    ReplyDelete

Ingredient Index

Related Posts Plugin for WordPress, Blogger...
Blogging tips