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!

by Betty Crocker Kitchens
  • Prep 20 Min
  • Total 1 Hr 10 Min
  • Servings 6

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

Steps

  • 1
    Heat oven to 450°F. Spray 18×13-inch rimmed baking pan with cooking spray.
  • 2
    In small bowl, mix dressing ingredients with whisk.
  • 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.
  • 4
    In medium bowl, toss asparagus with remaining 1 tablespoon oil.
  • 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.
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Baby potatoes are typically 1 1/2 inches in diameter. If your potatoes are larger than that, you may want to quarter them.
  • tip 2
    Baby arugula is a fairly sturdy lettuce, with a peppery flavor, that won’t wilt completely when combined with the slightly warm potatoes.

Nutrition

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