Roasted Potato Asparagus Salad

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.

Course Salad, Side Dish

Cuisine American

Keyword Potato Asparagus Salad

Prep Time 15

Cook Time 30

Servings servings

Calories 195kcal

Author Faith Gorsky

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

US Customary - Metric

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