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Overhead shot of a large white bowl filled with roasted potato salad with asparagus, sliced radishes, red onion, and fresh herbs with a silver spoon resting in the bowl

Spring Roasted Potato Salad

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!

Course Salad, Side, Side Dish
Cuisine Gluten Free, Healthy, Vegan, Vegetarian
Keyword easy potato salad, healthy potato salad, mayo-less potato salad, no mayo potato salad, roasted potato salad, spring potato salad, spring salad, warm potato salad
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3 -4
Author Molly | Spices in My DNA


For the potato salad

  • 1.5 pounds baby potatoes, halved or quartered depending on their size*
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 bunch asparagus, cut into 1'' pieces
  • 1/4 of a medium red onion, very thinly sliced
  • 5 radishes, thinly sliced
  • 3 tablespoons chopped chives
  • 2 tablespoons chopped dill
  • 1 tablespoon chopped flat leaf parsley

For the lemon vinaigrette

  • juice of 2 lemons
  • 1 clove garlic, minced
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon dijon mustard
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. 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.

  2. 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.

  3. Make the vinaigrette. In a medium bowl, whisk together the lemon juice, garlic, shallot, dijon, olive oil, salt, and pepper. Set aside.

  4. 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!

Recipe Notes

*I love using a multicolored baby potato medley, but you can use whatever baby potatoes you like, or fingerlings!