This Spring Roasted Potato Salad is the perfect, flavor-packed side dish for spring! It's made with crispy roasted potatoes, asparagus, thinly sliced red onion, radishes, lots of fresh herbs, and a lemon vinaigrette. It's a lighter take on a classic potato salad, and the flavors are so bright and vibrant!
Preheat oven to 425℉. Line a large rimmed baking sheet with parchment. Place potatoes on the baking sheet and toss with olive oil, salt, and pepper. Bake for 30 minutes or until golden brown and crispy, tossing once during baking.
While potatoes are baking, being a large pot of water to a boil. Prepare an ice bath in a medium bowl for the asparagus. Once boiling, add the asparagus and blanch for 1 minute, until they are bright green and just slightly tender, then place asparagus pieces immediately in the ice bath to stop cooking. Let them sit in the ice bath for several minutes, then drain.
Make the vinaigrette. In a medium bowl, whisk together the lemon juice, garlic, shallot, dijon, olive oil, salt, and pepper. Set aside.
Once potatoes are finished roasting, let cool for a few minutes, then add to a large bowl along with the asparagus, red onion, radishes, two-thirds of the vinaigrette, and a couple big pinches of salt and several grinds of freshly cracked black pepper. Toss to combine. Add the herbs and toss once again. Season to taste with additional salt and pepper if desired. Serve immediately with the extra vinaigrette!
*I love using a multicolored baby potato medley, but you can use whatever baby potatoes you like, or fingerlings!