Friends, I cannot say enough good things about this lovely Roasted Potato Salad! First of all, it has pretty much everything I adore in the world: roasted fingerlings and asparagus, egg, and a kicky lemon mustard vinaigrette. Oh, and let's not forget the avocado. Because you know how I feel about avocados.
Could these gorgeous potatoes be any prettier? They remind me of the insides of geodes, which reminds me of my childhood hobby of rock tumbling, which I was actually not very good at (let it be known that it is very hard to be bad at rock tumbling, but I somehow managed it). Shiny geode-like rocks still make me swoon. I snagged a massive bag of these jewel-toned taters at Costco and do not regret it for a single second.
I love spring because it means asparagus by the armfuls! When it hits ninety-nine cents a pound, I am filled with glee. As is my fridge. And freezer. All of which makes for a happy me.
While I admit that have a special place in my heart for traditional potato salads (yes, smothered with mayo and all) with spring in full swing, I wanted to lighten it up just a tad. Enter this kicky lemon mustard vinaigrette, which adds the perfect amount of zest to this lovely meal. Plus, it's only three ingredients and works on everything from salad to fish to chicken.
Nothing makes me feel more fulfilled in life than a pan of crisp, golden potatoes. Nothing. Okay, except maybe popcorn (I am so addicted to popcorn). But that's a whole other story for another day.
This salad is delightful served warm or cold and will make you go back for seconds (and thirds--I won't judge)!
What is your favorite part about spring?
ROASTED POTATO SALAD WITH LEMON MUSTARD VINAIGRETTE
For the Potato Salad
- 2 pounds fingerling potatoes, halved
- 2-3 tablespoons olive or coconut oil
- spices like dried thyme, garlic, salt and pepper
- 1 bunch asparagus
- 6 eggs, hard boiled (I baked a dozen for 30 minutes at 325 degrees, then put in an ice bath)
- 2 avocados, halved or diced
- lemon wedges for garnish
Preheat oven to 425 degrees. Pour a little oil on a baking sheet and rub around so it evenly coats the pan. toss the potatoes with more olive oil and spices. Roast for 25-30 minutes, turning once at the halfway point. I like to roast my potatoes cut side down to get them golden grown.
Toss the asparagus in olive oil, salt, and pepper and pop in the oven for the last 10-15 minutes of the potatoes. To make the salad, just pile the potatoes and asparagus on a platter and nestle halved eggs and avocado throughout.
For the Lemon Mustard Vinaigrette
- 1 lemon, juice and zest
- 1 tablespoon dijon mustard (I like super grainy mustard, but feel free to use what you have)
- 1/4 cup olive oil
- pinch of salt and pepper
Whisk all ingredients together and drizzle over salad.
Looking for more spring delights? Take a gander at my favorite spring recipes below or follow along on Pinterest!
Baked Avocado Rolls with Greek Yogurt Cilantro Lime Dipping Sauce
Free Printable | Earth is Like A Child that Knows Poems
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