3 pounds Ontario new or 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
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 Ontario new or 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
5 / 5. 1
Oven-roasted new potatoes and crispy asparagus tossed with red onion and fresh dill, then finished with a hit of Dijon and mayonnaise…
THIS IS NOT POTATO SALAD, it’s THE BEST POTATO SALAD. There, we said it!
Prepping this delicious, homemade salad recipe, I thought it was going to be akin to a sheet pan dinner. Then when I tried a potato 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!
This recipe has been tested numerous times, and we’re happy to report everyone who tries it enjoys it very much. You can expect an empty bowl and plates licked clean. You’ll also get lots of requests for the recipe. Don’t forget to send friends this LINK or simply PIN the post to a favourite Pinterest salad board. We also appreciate seeing pics whenever you make our recipes, so use #weekendatthecottage when you post your photos on Facebook and Instagram. Thanks for sharing with the world!
One more “nice to know” – check out our line of food products, available for purchase. Our SPICE BLENDS, RUBS,AND DIPS are just the thing to add a pop of flavor to any recipe, and our famous BBQ SAUCE works with everything. Click HERE to order online, or HERE to find a nearby retailer. 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 needed to make it is easy to find at your local supermarket or grocery store. Although we used fingerling potatoes for this post, we’re happy to report other potatoes work, too. More about that in the next section. Please note, that this recipe has been crafted to serve six guests. If you’re making it for smaller numbers, you can half this easy potato salad recipe and still enjoy the same wonderful flavours and stellar results.
POTATOES
We’re happy to report this recipe will work with your favourite potatoes remembering potatoes are high in potassium, fiber, and vitamin C. We’ve had great success making it with small ONTARIO new crop white potatoes, red potatoes, fingerling and russet potatoes, plus Yukon gold potatoes. Truth be told, we’ve never met a potato we didn’t LOVE!
We often suggest purchasing locally grown organic potatoes whenever possible. Not only will you be supporting local farmers and grocers but we also find locally grown tastes better too. Although we’ve seen other recipes where you boil, drain, peel, chop and dice fork-tender spuds, this easy potato salad has none of that. We’ll explain why in a bit.
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.
Now we know some of you may be wondering; “Where’s the hard-boiled eggs, bacon, celery, garlic powder, parsley, chives, dill pickle, pickle juice, sweet pickle relish, yellow mustard and paprika? So this isn’t that classic potato salad recipe that you might find at your local grocery store. Instead, we’re sharing a new take on the old classic; hope you trust us and give it a try.
ROASTERS
We think roasting potatoes works wonders to bring out the flavour of this fabulous vegetable. No need then for the large pot, cold water bath, chill and refrigerator time. Instead, the oven-roasted potatoes have a 30-minute cooking time and when done, go straight into a large bowl for a quick dressing, toss and serve.
One of our favourite moments in this recipe is when we add the asparagus to the sheet pan for a final 5 minutes of roasting (35 minutes total time). We found an unlined aluminium baking sheet works best for this step. Roasting the veggies this way gave the potatoes a rich golden crispness and pleasing textures. It also ensures that asparagus, which is high in fiber and low in cholesterol, still has some crispy crunch. Nice!
POTATO SALAD DRESSING
The classic combination of mayonnaise and mustard has been around for years. Some potato salad dressings call for Greek yogurt, apple cider vinegar, fresh herbs and spices in their instructions. We knew this salad could be just as delicious if we kept the ingredients to the bare minimum. Mayo, Dijon mustard, red onion and garden fresh dill is the way to go. That said, feel free to use your favourite varieties, just make sure that the Dijon mustard is bold and flavour forward.
TOSS AND SERVE
This easy potato salad recipe is so easy to make, let’s not complicate things when you go to serve it. Simply transfer the roasted veggies and all of the remaining ingredients into a bowl. Then grab a tablespoon or two, stir everything together gently then, serve.
Good news! On the very rare occasion when you have leftovers, transfer the salad to an airtight container and keep it in the fridge. If bringing this easy potato salad recipe to a party or get-together, bring it in an attractive storage container. People will love it.
3 pounds Ontario new or 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.
