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Spring Roasted Potato Salad Recipe

Spring Roasted Potato Salad
Source: Betty Crocker

Ingredients

Dressing

  • 1/4 cup olive oil
  • 1/4 cup finely chopped shallots
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Salad

  • 2 lb baby Yukon gold or red potatoes (each about 1 1/2 inches in diameter), cut in half
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lb fresh asparagus spears, cut into 2-inch pieces (about 3 cups)
  • 3 cups baby arugula
PREP TIME
20m
COOK TIME
50m
TOTAL TIME
1h10m
YIELD
6 servings

Instructions

  • Heat oven to 450°F. Spray 18x13-inch rimmed baking pan with cooking spray.
  • In small bowl, mix dressing ingredients with whisk.
  • Place potatoes in center of baking pan, and drizzle with 1 tablespoon of the oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Toss to coat. Spread in single layer in pan. Roast 30 minutes, turning once.
  • In medium bowl, toss asparagus with remaining 1 tablespoon oil.
  • Remove potatoes from oven, and arrange asparagus on baking pan with potatoes. Roast 5 to 7 minutes or until potatoes are lightly browned and asparagus is tender.
  • Transfer roasted vegetables to serving bowl. Add dressing; toss to coat. Let stand 15 minutes to allow vegetables to absorb dressing. Add arugula; toss to combine. Serve immediately.

Side Dishes

A recipe from Betty Crocker

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