Roasted Potato and Asparagus Salad

Pink Horizon • August 24, 2017 • No Comments



2 lbs new potatoes
4 T olive oil
3 cloves garlic, finely grated
1 lb asparagus, trimmed and cut into 1 inch pieces
2/3 C Hellmann’s mayo
1/4 C red onion, finely chopped
1/2 C sun dried tomatoes, drained, chopped
3 T parsley, chopped
salt and pepper, freshly ground


Peel, wash and cut potatoes into 2/3 inch cubes.
Season with salt and pepper and rub with 3 T oil and garlic in a mixing bowl.
Cover a baking sheet with foil
Spread the potatoes on a baking sheet and broil on high until browned.
Toss asparagus with the remaining 1 T oil, add to potatoes, mix, and spread back on the baking sheet.
Broil longer until potatoes are browned on the other side.
Take out of the oven, wrap the potatoes in same tinfoil and keep warm.

Mix the remaining ingredients in a large bowl.
Gently stir in the potatoes with asparagus.
Serve as soon as ready or at room temperature.

Match made in Heaven:

Another great summer BBQ side dish!

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Recipe Title
Roasted Potato and Asparagus Salad
Average Rating
5 Based on 2 Review(s)
Categories Salad
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