Roast Asparagus Potato Salad



  • 1 tsp seeded mustard
  • 1 garlic clove, minced
  • Juice of 1 lemon
  • 3 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp chopped parsley


Preheat oven to 180C. In an oven dish, toss the potatoes with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Roast for 25 minutes until they are golden brown. Flip to the other side and continue roasting for 10 minutes. In a small bowl, toss the asparagus with 1/2 tsp salt and 1/4 tsp pepper. Scatter the asparagus in the oven dish with the potatoes. Continue roasting for 6-8 minutes until the asparagus are bright green but still crisp. To make the vinaigrette, whisk together the mustard, garlic, lemon juice, olive oil, salt and pepper in a large bowl. Carefully fold the warm potatoes and asparagus into the vinaigrette. Sprinkle with parsley.

Back to blog