I love potato salad! Growing up in the South, potato salad was always served at a grill out, barbecue, and with gumbo. I have never really ventured out from making a classic Southern potato salad but I was inspired after enjoying a fried potato salad at a restaurant. Instead of frying the potatoes for a crispy exterior, I roasted them. I chose to use gold potatoes for their buttery flavor and because you don’t have to peel them.
Being able to add vegetables in dishes whenever I can is important to me especially as a mom. Asparagus was my first choice to add to the potato salad because it is really good roasted. It will also adds color and a brightness to the dish. It just so happens that May is National Asparagus Month. I have teamed up with Michigan Asparagus to promote their asparagus season this year. Look for fresh Michigan asparagus in your grocery store now through June.
With Memorial Day a few days away, I wanted to share my Roasted Potato and Asparagus salad recipe with. It would be delicious to serve alongside burgers, barbecue, and grilled seafood. I hope you have a great long weekend with family and friends.
Michigan Asparagus is offering a fun giveaway to celebrate their season. Enter below.
Michigan Asparagus Rafflecopter giveaway
Roasted Potato and Asparagus Salad
Print RecipeIngredients
- Roasted Vegetables:
- 1 (28-ounce) bag baby Gold potatoes, cut into 1-inch pieces
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 1 ½ teaspoon fine sea salt
- ¼ teaspoon cracked black pepper
- 1/2 pound fresh Michigan asparagus
- Dressing:
- 3 tablespoons caramelized onions, recipe below
- 3/8 teaspoon minced garlic
- 2 tablespoons sour cream
- 2 tablespoons plus 1 teaspoon goat cheese
- 1 teaspoon coarse ground Dijon mustard
- ½ teaspoon red wine vinegar
- 1/4 teaspoon chopped fresh chives
- Caramelized Onions
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon salted butter
- 1 Vidalia onion
Instructions
Preheat oven to 400 degrees F.
Toss the potatoes in 1 tablespoon olive oil on a baking sheet. Season with 1 teaspoon salt and 1/8 teaspoon pepper. Bake for 35 minutes.
Trim the ends of the asparagus and cut at a diagonal into 1-inch pieces. Toss the asparagus in the remaining 1 teaspoon olive oil on a baking sheet. Season with the remaining ½ teaspoon salt and 1/8 teaspoon pepper. Place the asparagus in the oven the last 15 minutes of the potatoes baking time, tossing halfway through baking. Toss the potatoes as well.
Meanwhile, prepare the dressing. Mince the caramelized onions and add to a medium bowl. Add the garlic, sour cream, 2 tablespoon goat cheese, mustard, red wine and ¼ teaspoon chives. Stir until combined. Add the roasted potatoes and asparagus. Fold the roasted vegetables in the dressing until coated. Transfer the potato salad to a serving dish. Sprinkle the remaining 1 teaspoon goat cheese on top.
Serve warm or at room temperature.
For the caramelized onions, heat a large sauté pan over medium heat. Add the oil and butter. While the butter is melting, halve the onion and remove the skin. Cut into about ¼-inch thick slices. Add to the pan and cook for 10 minutes. Toss. Cook for another 20 minutes, tossing occasionally.
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