I have an obsession with potatoes. I seriously love them and it’s terrible because I try not to eat starchy foods too often because they don’t always agree with my stomach (hello, bloat). But I. Love. Potatoes. White potatoes, red potatoes, sweet potatoes, baked potatoes, mashed potatoes, grilled potatoes, roasted potatoes (now I’m starting to sound like Bubba from Forrest Gump). But seriously, I love them. Enter this Roasted Asparagus Potato Salad. Roasting the potatoes instead of boiling them really brings out the flavors and it also keeps the potatoes from becoming mushy in the salad. It’s also no more time consuming than boiling and it really does make a world of difference. I adapted this recipe from the Oh She Glows cookbook, who can do no wrong in my eyes. She uses avocado in the potato salad instead of mayo, which I have done and it is absolutely delicious. The only issue I had with it was that the avocado turns the whole salad brown rather quickly and it becomes a little unappetizing, so if you aren’t going to eat it all right away, I would stick to mayo instead. If you’re making this for a crowd and you know you won’t have leftovers, definitely try the avocado dressing (just remove the mayo and sub 1 pureed avocado, adding a tiny bit of water if it’s too thick). I listed this recipe as Vegan because you can easily use Nayonaise/Veganaise, or avocado for a Vegan potato salad. I served this as a side dish to homemade baked chicken nuggets (1 chicken breast, sliced into 1 inch chunks; then dredged in flour, egg, and breadcrumb mixture (made of plain breadcrumbs, panko, salt, pepper, parsley, garlic powder, and onion powder), and baked at 350 degrees for about 20 minutes.) for my husband. I ate mine as a light main dish with a green side salad. We had enough leftover to eat a few more times during the week. The whole recipe would nicely feed 4 people as a side dish.
Active Time: 10 minutes Total Time: 45 minutes
2 russet potatoes
½ white onion
1 bunch asparagus
1 tablespoon olive oil
1½ tsp salt
¼ tsp pepper
1/8 cup light mayonnaise (or vegan mayonnaise)
1 tsp lemon juice
1 tbsp dried dill
additional salt and pepper, to taste
Preheat oven to 400 degrees F. Peel and slice russet potatoes and white onion into bite-sized pieces. Remove and discard woody ends of asparagus, then chop the rest of the stalks into 1 inch pieces. Transfer all vegetables to a foil-lined baking pan. Add olive oil, salt, and pepper, and toss to coat. Bake in preheated oven for 20 minutes. Remove from the oven and flip vegetables with a spatula. Return to the oven and bake an additional 10 minutes. Allow veggies to cool for at least 10 minutes on the pan. Transfer to a bowl and add mayonnaise, lemon juice, and additional salt and pepper and stir to combine. Serve immediately or chilled in the refrigerator.
Nutrition Information per serving:
Calories: 176 Fat: 9g Carbs: 22g Protein: 3g Sodium: 1053mg Sugar: 3g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.
Source: Oh She Glows Cookbook: Roasted Potato Salad