Every brunch table needs a fresh and tangy side, and this roasted potato salad fits the bill. It’s a dressed-up alternative to classic potato salad with asparagus, arugula and a lemon vinaigrette so it can be served at brunch, lunch or dinner!
Ingredients
Dressing1/4 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
Method- 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.