Roasted Potato & Asparagus Salad. We’re roasting potatoes for a salad!

What a great idea. Wish I’d thought of it.

I’m a huge fan of roasted potatoes (especially Smoky Roasted Potatoes) so when I saw a recipe that used roasted rather than boiled potatoes for a salad, I was eager to try it. Add roasted asparagus to the mix and I was hooked!

Another great thing about this recipe is that the creaminess in the dressing comes from avocado rather than mayo. Brilliant!

Here’s what you need:

Potatoes, Asparagus, Green Onions, Avocado, Lemon, Fresh Dill, Olive Oil, Salt & Pepper

Click here for a Roasted Potato & Asparagus Salad Shopping List

Preheat the oven to 425 degrees.

Remember our lesson of lining the trays with parchment paper? This has to be the best cooking tip I’ve learned in ages.


Also no more horrible pan to scrub free of stuck on potatoes. Hooray!

I’m using 2 pounds of small yellow “new” potatoes that I’ve cut into quarters. You could also use red potatoes or even larger potatoes cut into bite sized cubes.

Drizzle the potatoes with 1 Tablespoon of olive oil and season generously with salt & pepper.

Break the tough woody ends off of 1 bunch of asparagus and cut it into 2-inch pieces.

It helps if you have asparagus that is a medium thickness. Avoid super skinny and really thick asparagus. For best roasting, try to get medium, middle of the road sized spears. I’d say that the thickest ones in this batch were about the diameter of a sharpie.

Place your asparagus on a separate parchment lined baking sheet, drizzle with 1 Tablespoon olive oil, and season lightly with salt & pepper.

The potatoes take longer to cook so give them a head start. Roast the potatoes in a 425° oven for about 15 minutes then toss or flip them over.

Return the tray of potatoes to the oven for an additional 15 minutes. At that time, put the tray of asparagus into the oven as well.

Check on the asparagus at about the 10 minute mark. You want it to be crisp tender – just easily pierced with the tip of a knife but not shriveled.

When the potatoes are golden brown and fork tender, remove them from the oven and let them cool slightly with the asparagus while you make the dressing.

In a mini food processor or sturdy blender, combine 2 small green onions that have been roughly chopped and 2 Tablespoons fresh dill

Add HALF of a ripe avocado, the juice of 1 lemon, and 1/4 cup of water.

Add a pinch of salt & pepper and process until smooth.

Add the roated potatoes, asparagus, and creamy dressing to a bowl and toss gently to combine.

Taste and adjust the seasonings of salt, pepper, and lemon.

Some of you might have picked up that by using avocado rather than mayo, Roasted Potato & Asparagus Salad is actually a vegan recipe.

This comes from the lovely Oh She Glows Cookbook given to me by my even lovelier friend Barb.

It’s a good lesson in looking at the way others cook and eat and even if that is different from your way, being adventurous, trying new things, and learning what you can take back to your own way of cooking.

Never in a million years would I have thought to make a creamy dressing with avocado. Now I can’t wait to try it on other things….like chicken salad…sorry.

Whatever you want to call it, Roasted Potato & Asparagus Salad rocks. Serve it warm or cold. It’s great leftover too.

Definitely a new favorite for the funky salad collection!

Here’s the recipe – Adapted from Oh She Glows/Angela Liddon

Roasted Potato & Asparagus Salad

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4 Responses to “Roasted Potato & Asparagus Salad”

  1. gary rith says:

    If that doesn’t look like the MOST TASTY thing on earth what is? 🙂

  2. Liz Giglio says:

    Avocados on my tree are getting ready. Help yourself.

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