2 bunches asparagus, trimmed then cut into 1- or 1½-inch pieces on the bias
½ red onion, diced
1 bunch fresh dill, chopped
⅓ cup mayonnaise
¼ cup Dijon mustard
sprinkle kosher salt
sprinkle black pepper
drizzle extra virgin olive oil
Takes ,
serves 8.
Instructions
Preheat oven to 425°F with the rack in the top position. Place potatoes into a bowl. Drizzle with oil and a sprinkle of salt and pepper then toss to combine. Spill onto an unlined baking sheet. Transfer to oven and roast for 30 minutes, tossing them in the pan at the 15-minute mark.
Remove pan from oven. Toss potatoes on the sheet before adding asparagus, distributing it evenly over the potatoes. Return pan to oven and roast for an additional 5 minutes.
Transfer potatoes and asparagus into a large mixing bowl. Add onion, dill, mayonnaise and mustard. Toss gently to combine. Taste then season with additional salt, if desired. Serve immediately.
This Is Not Potato Salad
Ingredients
3 pounds fingerling potatoes, halved lengthwise
2 bunches asparagus, trimmed then cut into 1- or 1½-inch pieces on the bias
½ red onion, diced
1 bunch fresh dill, chopped
⅓ cup mayonnaise
¼ cup Dijon mustard
sprinkle kosher salt
sprinkle black pepper
drizzle extra virgin olive oil
Directions
Preheat oven to 425°F with the rack in the top position. Place potatoes into a bowl. Drizzle with oil and a sprinkle of salt and pepper then toss to combine. Spill onto an unlined baking sheet. Transfer to oven and roast for 30 minutes, tossing them in the pan at the 15-minute mark.
Remove pan from oven. Toss potatoes on the sheet before adding asparagus, distributing it evenly over the potatoes. Return pan to oven and roast for an additional 5 minutes.
Transfer potatoes and asparagus into a large mixing bowl. Add onion, dill, mayonnaise and mustard. Toss gently to combine. Taste then season with additional salt, if desired. Serve immediately.
This Is Not Potato Salad
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Oven-roasted fingerling potatoes and crispy asparagus tossed with red onion and fresh dill, then finished with a hit of Dijon and mayonnaise…
I’m going to blame everything on Carol since she’s the one who started it all with, and I quote, “I make this every week and everyone asks for the recipe!” Prepping it for scrutiny in the test kitchen, I was thinking it was going to be akin to a sheet pan dinner. Then when I tried a fingerling to test for doneness, I was convinced it was an oven-roasted tater side dish. Tossing it with the mayo and mustard I thought, “Is this a potato salad?” Know what? It is but it isn’t; it’s so much more. Wait until you try THIS IS NOT POTATO SALAD!
As mentioned, this recipe has been tested numerous times, and we’re happy to report Carol’s family and friends, as well as mine, were all impressed. You can expect an empty bowl and lots of requests for the recipe. Don’t forget to send friends this LINK or simply PIN the post to a favourite Pinterest board. Thanks!
Here are just a few things to keep in mind when you make it:
INGREDIENTS
This entire dish gets one of our favourite monikers; easy peasy. Everything is easy to find at your local supermarket or grocery store. Please note, the recipe has been crafted to serve six guests. If you’re making it for smaller numbers, you can halve the recipe and still enjoy the same wonderful flavours and stellar results.
POTATOES
Although the recipe works using tiny new potatoes, we’re keeping our fingers crossed that you always make it using fingerling potatoes. A fingerling potato is a small, stubby, finger-shaped potato which may be any heritage potato cultivar. We love the golden yellow colour of the flesh and also their rich, buttery flavour. They’re especially perfect when oven roasted, as we’ve done in this recipe.
THE ADD-INS
Adding asparagus to the potatoes for a bit of oven time is an easy step in this recipe. Of course we want this dish to look as good as it tastes, so remember to cut the spears on the bias; it’s a nice detail. Don’t like asparagus? Feel free to substitute with green and yellow beans if you’d like. We also added fresh dill and chopped red onion into this mix and could not be happier with the result. These add-ins give this sensational side a nice hit of colour and flavour.
ROASTERS
We think roasting the potatoes works wonders to bring out the flavour of this fabulous vegetable, and adding the asparagus into this same roasting mix is also excellent. We tried the recipe on an un-lined baking sheet and also on parchment paper, but the unlined aluminum baking sheet worked best. Roasting the veggies this way gave the potatoes a rich golden crispness while the asparagus kept a bit of its crispy crunch.
CLASSIC COMBO
The classic combination of mayonnaise and mustard has been around for years, and we knew it would be perfect with these vegetables and the dill. Feel free to use your favourite varieties, just make sure that the Dijon is bold and flavour forward.
TOSS AND SERVE
Because this recipe is so easy to make, let’s not complicate things when you’re ready to serve it. Simply transfer the roasted veggies and all of the remaining ingredients into a bowl, toss gently and serve.
2 bunches asparagus, trimmed then cut into 1- or 1½-inch pieces on the bias
½ red onion, diced
1 bunch fresh dill, chopped
⅓ cup mayonnaise
¼ cup Dijon mustard
sprinkle kosher salt
sprinkle black pepper
drizzle extra virgin olive oil
Directions
Preheat oven to 425°F with the rack in the top position. Place potatoes into a bowl. Drizzle with oil and a sprinkle of salt and pepper then toss to combine. Spill onto an unlined baking sheet. Transfer to oven and roast for 30 minutes, tossing them in the pan at the 15-minute mark.
Remove pan from oven. Toss potatoes on the sheet before adding asparagus, distributing it evenly over the potatoes. Return pan to oven and roast for an additional 5 minutes.
Transfer potatoes and asparagus into a large mixing bowl. Add onion, dill, mayonnaise and mustard. Toss gently to combine. Taste then season with additional salt, if desired. Serve immediately.
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