Warm Dijon-Roasted Asparagus & Potato Salad
White or red potatoes and asparagus topped with a tasty dressing of yogurt, Dijon mustard, and red wine vinegar.
Ingredients
- 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
Dressing
- 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
Instructions
- 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.
Nutrition
Calories: 209kcalCarbohydrates: 38gProtein: 7gFat: 4gCholesterol: 0.4mgSodium: 370mgFiber: 5gVitamin C: 42mg