This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of this recipe. All opinions are mine alone.
Roasted Potato Asparagus Salad is a beautiful addition to brunch or a great side dish for any meal! It’s easy to make on one sheet pan, and you can serve it warm or at room temperature.
Along with some form of eggs, brunch just doesn’t feel complete without at least one potato dish! I wanted to integrate something featuring potato as the star into Brunch Week.
Hash is a popular choice when you think of breakfast and potatoes. But why not take the opportunity to add in something green?
Asparagus is in season now and is a perfect contrast to the rich, creamy texture of potato. Both potato and asparagus (along with so many other veggies) take very kindly to roasting. It brings out their natural sweetness and intensifies their flavors. For asparagus, I find it takes on an almost nutty flavor.
In This Article
Why You’ll Love This Recipe
- It doesn’t need to be served straight out of the oven to be delicious. Roasted Asparagus Potato Salad is very forgiving in that it’s equally fabulous served warm or at room temperature.
- Easy cleanup. We roast everything on the same sheet pan, just added at different times.
- Make it a full meal. Serve it topped with poached eggs or a glossy, rich Hollandaise sauce. Or make it into a breakfast salad bowl by serving it on a bed of greens and then topping with eggs cooked any way you like!
The Best Roasted Potato Asparagus Salad Recipe
Mint and goat cheese are optional, but recommended! I love using mint here because it brightens up the whole dish. Goat cheese lends creamy texture and tangy flavor.
Ingredients
- Small yellow potatoes
- Olive oil
- Salt
- Black pepper
- Asparagus
- Garlic
- Fresh mint leaves (optional)
- Crumbled goat cheese (optional)
Step-by-Step Instructions
Step 1: Prep
Preheat oven to 400F.
Chop the potato and asparagus, and mince the garlic
Step 2: Roast the Potato
Toss the potato, olive oil, salt, and pepper together and spread it out on a large baking sheet. Roast for 20 minutes, tossing once halfway through.
Step 3: Add the Asparagus and Garlic
Toss the asparagus and garlic in with the potato and roast 10 minutes more.
Step 4: Serve
To serve, transfer to a serving bowl or platter and sprinkle on the mint and goat cheese if using. It’s delicious warm or at room temperature.
Tips for Making This Dish
- Use any type of potatoes you want. Here I used small yellow potatoes because I like their creamy texture. Additionally, they’re easy to prep because they’re small and already almost bite-sized. But this dish will work with any type of potatoes you like; just chop them into bite-sized pieces.
- If you don’t like asparagus, swap it out. Broccoli or cauliflower florets are both delicious!
- Reinvent leftovers. Of course you can enjoy leftover Roasted Potato Asparagus Salad as-is, but leftovers are also delicious chopped small and added to an omelet!
More Brunch Recipes to Make
- How to Make an Easy Epic Breakfast Board
- Strawberry Lemonade Muffins
- Apple Onion Chicken Breakfast Sausage
- Cinnamon Roll Bread Pudding
Let’s Connect
I love hearing from you!
Did you make this recipe? Please rate it and leave a comment.
You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
xoxo, Faith
Roasted Potato Asparagus Salad
Ingredients
- 1 pound small yellow potatoes halved or quartered depending on size
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 pound fresh asparagus woody ends trimmed off and discarded, and tender stalks chopped into about 2-inch pieces
- 2 cloves garlic minced
- 2 tablespoons fresh mint leaves optional (you can chiffonade the mint, or leave the leaves whole)
- 2 tablespoons crumbled goat cheese optional
Instructions
- Preheat oven to 400F.
- Toss the potato, olive oil, salt, and pepper together and spread it out on a large baking sheet. Roast for 20 minutes, tossing once halfway through.
- Toss the asparagus and garlic in with the potato and roast 10 minutes more.
- To serve, transfer to a serving bowl or platter and sprinkle on the mint and goat cheese.
Faith’s Tips
- What Type of Potatoes to Use: Here I used small yellow potatoes because I like their creamy texture. Additionally, they’re easy to prep because they’re small and already almost bite-sized. But this dish will work with any type of potatoes you like; just chop them into bite-sized pieces.
- Serving Temperature: This is delicious served warm or at room temperature.
Nutrition
This post was first published on An Edible Mosaic on May 10, 2017. I updated it with more information on March 14, 2022.
Disclosure: Thank you to #BrunchWeek sponsors Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing prizes for the #BrunchWeek giveaway free of charge. These companies also provided the bloggers with samples and products to use for #BrunchWeek recipes.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
The perfect side dish!
This is a wonderful side dish, for brunch or anytime!
This is the perfect spring salad! Your crispy potatoes look fab! :)
I love that you added goat cheese to this salad! It looks so delicious.
I love the combination of asparagus and potatoes (especially with creamy goat cheese!). And that crispy sear on the potatoes is perfect, Faith. Brunch dish perfection in my book….