WARM ROASTED POTATO AND ASPARAGUS SALAD

Warm Potato And Asparagus Sald In Bowl

WARM ROASTED POTATO AND ASPARAGUS SALAD

by | Jun 18, 2021

My father’s family immigrated from Germany. As a child, we enjoyed the most delicious warm German potato salad with red potatoes, bacon and a tangy vinaigrette. I set out to create a vegan/vegetarian warm potato salad to rival the German potato salad of my youth. It’s a combination of small golden, purple and red potatoes and asparagus with a tangy dressing very similar to the original. Serve it warm when it’s the most delicious!

Though no one can go back and make a brand new start, anyone can start from now and make a brand new ending.”-Carl Bard

Warm Potato And Asparagus Sald In Bowl
Print Recipe
4.34 from 3 votes

Warm Roasted Potato and Asparagus Salad

Top off this Warm Potato And Asparagus Salad with the tangy Shallot Vinaigrette for a healthy vegan alternative to warm German potato salad.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Salad
Cuisine: American, German Inspired
Keyword: Dairy free, Gluten free, Vegan, Vegetarian
Servings: 4
Calories: 301kcal

Equipment

  • Large Mixing Bowl
  • 2 Medium mixing bowls
  • Wooden spoon
  • Large sheet pan
  • Metal Spatula
  • Whisk

Ingredients

  • 1 ½ pounds small golden potatoes cut in half or use a mix of golden, purple and red
  • 1 pound asparagus tough stems removed and cut into 1 inch pices
  • 1 ½ Tablespoons extra virgin olive oil, divided
  • 5 scallions

Shallot Vinaigrette

  • 1 Tablespoon finely chopped shallots
  • 1 Tablespoon white wine vinegar
  • ½ teaspoon dijon mustard
  • 2 Tablespoons chopped fresh parsley
  • teaspoon kosher salt
  • teaspoon freshly ground black pepper
  • 3 Tablespoons extra virgin olive oil

Instructions

  • Heat the oven to 425 degrees F.
  • In a large bowl, toss the potatoes in 1 Tablespoon extra virgin olive oil.
  • Place the potatoes skin side down on a large sheet pan leaving room for the asparagus on one side of the same pan.
  • In a medium bowl, toss the asparagus in ½ Tablespoon extra virgin olive oil.
  • Place the asparagus on the other side of the sheet pan used for the potatoes.
  • Roast the asparagus 10-15 minutes until tender crisp.
  • When the asparagus is done, remove the sheet pan from the oven and use a metal spatula to move the asparagus to the medium bowl used for mixing the asparagus.
  • Return the potatoes to the oven and continue cooking for another 10 minutes until the potatoes are done and the cut side is caramelized. Check the potatoes for doneness and continue cooking if necessary.
  • While the potatoes and the asparagus are roasting, prepare the dressing.
  • Add the shallots, white wine vinegar, dijon mustard, parsley, salt and pepper to a medium bowl.
  • In the large bowl used for tossing the potatoes, add the warm potatoes and asparagus and the chopped scallions
  • Slowly whisk the extra virgin olive oil into the shallot mixture until the dressing is emulsified.
  • Pour the Shallot Vinaigrette over the potatoes, asparagus and scallions and toss gently.
  • Season with additional salt and pepper if desired. Serve immediately.

Notes

The nutrition information below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s, dietician’s or doctor’s advice.

Nutrition

Calories: 301kcal | Carbohydrates: 36g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 97mg | Potassium: 1009mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1180IU | Vitamin C: 46mg | Calcium: 63mg | Iron: 4mg

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it #chasingbeans123 I love to hear from you.

You’ll need the following ingredients for this Warm Potato And Asparagus Salad With Shallot Vinaigrette…

Small golden potatoes or a mix of golden, purple and red-1 ½ pounds
Asparagus-1 pound
Extra virgin olive oil-1 ½ Tablespoons
Scallions-5

Vinaigrette
Shallots-1 Tablespoon finely chopped
White wine vinegar-1 Tablespoon
Dijon mustard-½ teaspoon
Parsley-2 Tablespoons chopped
Kosher salt-¼ teaspoon
Freshly ground black pepper-⅛ teaspoon
Extra virgin olive oil-3 Tablespoons

Warm Potato And Asparagus Salad Ingredients

Let’s Go…

Heat the oven to 425 degrees F.


In a large bowl, toss the potatoes in 1 Tablespoon extra virgin olive oil.

Place the potatoes skin side down on a large sheet pan leaving room for the asparagus on one side of the same pan.


In a medium bowl, toss the asparagus in ½ Tablespoon extra virgin olive oil.

Place the asparagus on the other side of the sheet pan used for the potatoes.

Asparagus And Potatoes On Sheet Pan


Roast the asparagus 10-15 minutes until tender crisp.


When the asparagus is done, remove the sheet pan from the oven. Using a metal spatula. move the asparagus to the medium bowl used for mixing the asparagus.

Return the potatoes to the oven. Continue cooking for another 10 minutes until the potatoes are done and the cut side is caramelized. Check the potatoes for doneness. Continue cooking if necessary.


While the potatoes and the asparagus are roasting, prepare the dressing.


Add the shallots, white wine vinegar, dijon mustard, parsley, salt and pepper to a medium bowl.

In the large bowl used for tossing the potatoes, add the warm potatoes and asparagus and the chopped scallions


Slowly whisk the extra virgin olive oil into the shallot mixture until the dressing is emulsified.

Cooked Ingredients For Warm Potato And Asparagus Salad


Pour the Shallot Vinaigrette over the potatoes, asparagus and scallions and toss gently. Serve immediately.

Cooked Ingredients For Warm Potato And Asparagus Salad In Bowl

Enjoy!

Warm Potato And Asparagus Salad In Bowl

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it #chasingbeans123 I love to hear from you.

Check out these other great salad inspirations from Chasing Beans…

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