Perfect Memorial Day Potato Salad

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.

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Roasted Potato and Asparagus Salad

Print Recipe
Serves: 6

Ingredients

  • 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

1

Preheat oven to 400 degrees F.

2

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.

3

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.

4

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.

5

Serve warm or at room temperature.

6

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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