It might be zero degrees here in Chicago, but I’m focused on the fact that March is just around the corner. With March comes the tiniest hints of spring here – a bit more sunlight, a slight increase in temperature, and perhaps a few buds on the trees. I’ll take whatever I can get, really. I think this salad fits nicely within the month of March: it’s got fresh, crisp asparagus to get you thinking about spring, yet it also has roasted potatoes to add some heartiness and warmth, something we all still need in this awkward winter/spring transition period.
I love the idea of adding potatoes to salads as an unexpected and more substantial ingredient, which I discovered last year with my sweet potato salad. I used English pub chips as my inspiration for these little yellow potatoes and roasted them with some salt and vinegar (one of the most amazing combinations out there). Wonderfully crisp on the outside yet soft and buttery on the inside, these potatoes really elevate the salad to something more special. And with some snappy asparagus, salty kalamata olives and crunchy almonds, this salad has a great balance of flavors and textures. It’s all tied together with a simple vinaigrette that requires just three pantry ingredients. From start to finish, the salad is ready within 20 minutes. With some nice crusty bread, this roasted potato salad would be the perfect lunch or light dinner.
- About ½ pound small baby yellow potatoes, sliced into disks about ⅛ inch thick
- ½ tablespoon olive oil
- 1 tablespoon apple cider vinegar
- sea salt
- small bunch of asparagus, ends trimmed and spears cut into thirds
- 1 5 oz. bag of mixed greens
- ⅓ cup pitted kalamata olives
- ¼ cup sliced almonds
- For the dressing:
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- ½ tablespoon dijon mustard
- salt and freshly ground black pepper
- Pre-heat the oven to 400 degrees.
- Add the sliced potatoes to a medium bowl and coat with the olive oil and apple cider vinegar. Stir well to coat the potatoes, then lay the potatoes out on a baking sheet (use a silpat if you have one). Sprinkle with some sea salt and roast for 12-15 minutes, turning the potatoes halfway through. Potatoes should be browned on the outside and crispy.
- In the meantime, blanch the asparagus in boiling salted water for one minute, immediately submerging into ice water afterwards to stop the asparagus from becoming overcooked.
- Assemble the greens, olives and almonds plus the potatoes and asparagus into a large salad bowl. Whisk together the dressing ingredients and toss into the salad.
Katie @ Whole Nourishment says
Ha! We’re thinking along the same lines with our roasted salads this week. 😉 I like how your salad has one foot firmly planted in winter and the other at the edge of Spring! I can’t wait for local asparagus to show up here…we’re probably still a good 1-2 months away though. 🙁
I know, I thought that was so funny! Great minds 🙂 I hope that the next 1-2 months fly by for you…local asparagus sounds wonderful!!
If I hadn’t enjoyed this salad myself, your description would have sent me to the store for some asparagus and mini-potatoes! I was amazed at how quickly you pulled this dish together, Julia. And the combination of flavors and textures was so good that this might become a Sunday lunch staple. Thanks for the treat!
I am so glad you enjoyed it! I love how easy it is to throw together, too. I’m happy to make it a Sunday lunch staple!
Geraldine | Green Valley Kitchen says
I just love roasted potatoes in salads and I love your combination of asparagus, olives and almonds. Spring is definitely on the way – you guys have had the toughest winter – but spring will be here before you know it. Looking forward to trying this, Julia!
Thanks, Geraldine! I am really hoping spring is around the corner, but in Chicago you just never know…I’m a little jealous of your weather in California!
Traci | Vanilla And Bean says
I’ve not tried roasted potatoes in a salad, but it sounds appealing and looks delicious! And that dijon dressing; love it!
Hang in there for Spring. A few days of freezing temps for me and I’m done. I think spring has sprung here in the Pacific NW! Stay warm, Julia!
Dijon dressing is the best, isn’t it? It adds such a great punch to salads! That’s great to hear spring has sprung for you 🙂
You’ve made me a huge fan of a bit of added starch in a salad. The potato really added something. Of course, the flavorful way you fried them up and the dressing you had to go with them were also key in making this work. Healthy and delicious!
Healthy and delicious is always the goal! I’m glad you thought this salad fit the bill.