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Spring Roasted Potato Salad

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Betty Crocker Kitchens
Updated Feb 8, 2018
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Every brunch table needs a fresh and tangy side, and this roasted potato salad fits the bill. It’s a dressed-up alternative to classic potato salad—with asparagus, arugula and a lemon vinaigrette—so it can be served at brunch, lunch or dinner!

Spring Roasted Potato Salad

  • Prep Time 20 min
  • Total 1 hr 10 min
  • Servings 6
  • Ingredients 13
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Ingredients

Dressing

  • 1/4 cup olive oil
  • 1/4 cup finely chopped shallots
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Salad

  • 2 lb baby Yukon gold or red potatoes (each about 1 1/2 inches in diameter), cut in half
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lb fresh asparagus spears, cut into 2-inch pieces (about 3 cups)
  • 3 cups baby arugula

Instructions

  • Step 
    1
    Heat oven to 450°F. Spray 18x13-inch rimmed baking pan with cooking spray.
  • Step 
    2
    In small bowl, mix dressing ingredients with whisk.
  • Step 
    3
    Place potatoes in center of baking pan, and drizzle with 1 tablespoon of the oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Spread in single layer in pan. Roast 30 minutes, turning once.
  • Step 
    4
    In medium bowl, toss asparagus with remaining 1 tablespoon oil.
  • Step 
    5
    Remove potatoes from oven, and arrange asparagus on baking pan with potatoes. Roast 5 to 7 minutes or until potatoes are lightly browned and asparagus is tender.
  • Step 
    6
    Transfer roasted vegetables to serving bowl. Add dressing; toss to coat. Let stand 15 minutes to allow vegetables to absorb dressing. Add arugula; toss to combine. Serve immediately.

Nutrition

270 Calories
14g Total Fat
4g Protein
33g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
330mg
14%
Potassium
1070mg
30%
Total Carbohydrate
33g
11%
Dietary Fiber
5g
23%
Sugars
5g
Protein
4g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
25%
25%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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