As the one who cooks most around our house lately, I get frustrated by my P.S.’s work hours. He can be home in a 5 hour window, there’s not much predictability. Some dishes just can’t be made on a working night because they’d sit and dry out or look really, really sad. I save the time sensitive foods for his nights off.
One day he called and was bringing home ground beef and buns, he was in a grilled burgers kind of mood. I had a roasted potato salad recipe in mind and when my P.S. said he was bringing asparagus home as well, I only had to tweak the recipe. Roasted asparagus would fit into the potato salad nicely.
I scrubbed up a handful of potatoes and cut them into about 1” chunks. I tossed them with some olive oil, salt and pepper and laid them out on a baking sheet. I usually line the baking sheets with foil to prevent them from getting wicked looking but had recently had a bunch of roasted veg stuck all over a piece of foil. That was super annoying to scrape off and eat. From now on I just soak the pans right away to get them clean.
I laid the potatoes out on the baking sheet and put them in the oven at 425 degrees F. I let the potatoes roast for 20 minutes, then scraped and flipped them and roasted the potatoes for 20 more minutes. They were browned and cooked through. When the potatoes were done I pulled the pan out of the oven and put them into a bowl to cool.
In the meantime my P.S. had brought home the asparagus and I snapped the ends off ½ lb of freshly washed asparagus. I cut them into roughly 1” pieces. I tossed them with olive oil, salt and pepper and spread them out on the same baking pan.
I roasted the asparagus for about 20 minutes. I didn’t let them brown and get mushy; I wanted a little texture left in them. I set them aside in a bowl to cool slightly also.
The dressing was as simple combination of whole grain mustard, white vinegar, honey and extra virgin olive oil. The directions suggest shaking it all together in a covered jar but a bowl and a whisk worked just fine for me.
I put the potatoes, chopped fresh parsley, green onions and asparagus into a bowl together. I didn’t have fresh dill so substituted a teaspoon of dried dill and tossed it all with the dressing. When our burgers were grilled and assembled I served them on plates with the salad.
We were charmed at how zesty and tasty this salad was! I loved that it was served at room temp so it could be prepared way in advance and sit and wait for the rest of dinner to be ready. That will win it awards in my book any day. It wasn’t complicated and besides roasting, was quickly prepared. A definite keeper.
The honey mustard dressing made the potato salad perk up and be noticed in your mouth. Next time I’d like to make the salad with some fresh dill, once it appears in the garden again. The dried dill just wasn’t as exciting and noticeable. It wasn’t bad, it would just be nice to have that final fresh touch along with the others.
Roasted Potato Salad
6 medium potatoes; scrubbed and cut into 1” pieces
2 tablespoons olive oil
1 teaspoon salt
¼ teaspoon black pepper
½ lb fresh asparagus; washed and ends snapped
½ cup fresh parsley; chopped
¼ cup fresh dill; chopped (I used a teaspoon dried dillweed)
2 tablespoons green onions; chopped
Honey Mustard Dressing
1 tablespoon white wine vinegar
2 teaspoons honey
2 teaspoons whole grain mustard
¼ cup extra virgin olive oil
Salt and pepper to taste
Preheat oven to 425 degrees F.
Toss potatoes with olive oil, salt and pepper and spread on baking sheet. Place in oven for 20 minutes. Flip potatoes and return to oven for 20 minutes more. Place in bowl and cool to room temp.
Cut asparagus into 1” pieces and toss with olive oil, salt and pepper. Spread on baking sheet and roast in oven for 20 minutes. Remove pieces to a bowl and cool to room temp.
Place potatoes, asparagus, and chopped parsley in a large bowl. Whisk together dressing ingredients until emulsified and toss with contents of bowl. Serve at room temp.
Approx 2 large servings or 4 small servings
Adapted from Taste.com