Spring Roasted Potato Salad
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!
Directions
Recipe Ingredients
- 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
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