Oven-Roasted Potato Salad with Asparagus and Fresh Dill

This Oven-Roasted Potato Salad with Asparagus and Fresh Dill offers a vibrant twist to a classic dish, combining crispy potatoes with fresh vegetables.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 lb Fingerling Potatoes Yukon gold or red potatoes can be substituted.
1 lb Asparagus Can be swapped with green or yellow beans.
1 small Red Onion Use shallots for a gentler flavor.

For the Dressing

1/2 cup Mayonnaise Greek yogurt is a lighter alternative.
2 tbsp Dijon Mustard Yellow mustard can be used in a pinch.
2 tbsp Fresh Dill Dried dill or parsley can be used if fresh isn’t available.

Equipment

Oven
mixing bowl
baking sheet
Knife
Cutting Board
Measuring cups
Measuring spoons

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C) for even cooking.
Wash and trim the fingerling potatoes, cut them uniformly, and coat with olive oil, salt, and pepper.
Spread the seasoned potatoes on a baking sheet and roast for 25 minutes until golden brown.
Wash and trim the asparagus, cut into 2-inch pieces, and add to the baking sheet for the last 5 minutes.
Mix roasted potatoes and asparagus in a bowl and let cool slightly.
Combine mayonnaise, Dijon mustard, chopped red onion, and fresh dill in a bowl for the dressing.
Pour the dressing over the warm vegetables and mix well.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 30gProtein: 5gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 20mgSodium: 300mgPotassium: 700mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Serve warm or chilled. A make-ahead option is available for improved flavor.

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