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!
Spring Roasted Potato Salad
- Prep Time 20 min
- Total 1 hr 10 min
- Servings 6
- Ingredients 13
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
Instructions
-
Step1Heat oven to 450°F. Spray 18x13-inch rimmed baking pan with cooking spray.
-
Step2In small bowl, mix dressing ingredients with whisk.
-
Step3Place 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.
-
Step4In medium bowl, toss asparagus with remaining 1 tablespoon oil.
-
Step5Remove 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.
-
Step6Transfer 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.
Nutrition
270
Calories
14g
Total Fat
4g
Protein
33g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 270
- Calories from Fat
- 120
- Total Fat
- 14g
- 21%
- Saturated Fat
- 2g
- 10%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 330mg
- 14%
- Potassium
- 1070mg
- 30%
- Total Carbohydrate
- 33g
- 11%
- Dietary Fiber
- 5g
- 23%
- Sugars
- 5g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 20%
- 20%
- Calcium
- 8%
- 8%
- Iron
- 25%
- 25%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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