Warm Dijon-Roasted Asparagus & Potato Salad

Warm Dijon-Roasted Asparagus & Potato Salad

Warm Dijon-Roasted Asparagus & Potato Salad

Potatoes USA
White or red potatoes and asparagus topped with a tasty dressing of yogurt, Dijon mustard, and red wine vinegar.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Salad, Side Dish
Cuisine American
Servings 4
Calories 209 kcal


  • 1 ½ Pounds Small Alsum white or red potatoes
  • 1 Tablespoon Olive oil
  • ¼ Teaspoon Salt
  • ¼ Teaspoon Pepper
  • ½ Pounds Asparagus woody ends removed, cut into 1 or 2-inch pieces


  • ¼ Cup + 1 Tablespoon plain nonfat yogurt
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon Red wine vinegar
  • ½ Shallot minced
  • ¼ Teaspoon Salt
  • ¼ Teaspoon Pepper


  • Preheat oven to 400°F.
  • Scrub red potatoes and cut into bite-sized chunks, roughly 1 inch wide. Toss with half of the oil and season with half of the salt and pepper, then spread in an even layer on a baking sheet or aluminum foil. Roast for around 30 minutes, until golden brown and tender.
  • Meanwhile, toss asparagus with the remaining oil and salt and pepper. Add to the oven with the potatoes during the last 8-10 minutes of cooking.
  • Prepare Dijon yogurt dressing by adding the yogurt, Dijon, red wine vinegar, shallot, salt, and pepper to a small bowl and whisking until smooth. Taste and adjust amounts to your liking in necessary.
  • Remove asparagus and potatoes from oven and let cool slightly. Transfer to a large bowl and mix with the Dijon yogurt dressing. Serve warm.


Calories: 209kcalCarbohydrates: 38gProtein: 7gFat: 4gCholesterol: 0.4mgSodium: 370mgFiber: 5gVitamin C: 42mg