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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.

potato asparagus salad

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.

potato asparagus salad recipe

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!
asparagus potato salad recipe with description

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. 

potatoes garlic and asparagus ingredients

Ingredients

  • Small yellow potatoes
  • Olive oil
  • Salt
  • Black pepper
  • Asparagus
  • Garlic
  • Fresh mint leaves (optional)
  • Crumbled goat cheese (optional)
roasted garlic potatoes and asparagus

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.

roasted potato asparagus salad graphic

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

garlic roasted potato asparagus side dish

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Roasted Potato Asparagus Salad

5 from 1 vote
Prep Time15 minutes
Cook Time30 minutes
Yields: 4 servings
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.

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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.

Notes

  • 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

Calories: 195kcal | Carbohydrates: 25g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 181mg | Potassium: 729mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1039IU | Vitamin C: 30mg | Calcium: 60mg | Iron: 4mg

Nutritional information is automatically calculated and should be used as an approximate.

Course: Salad, Side Dish
Cuisine: American
Keyword: Potato Asparagus Salad

Share it with me on Instagram and leave a comment to let me know your thoughts!

asparagus potato salad pin

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.

Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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11 Comments

  1. Wendy Klik says:

    This is a wonderful side dish, for brunch or anytime!

  2. 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….

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