This was SO fantastic. I was a bit apprehensive about making this as a stand alone supper but it turned out great and filling for the four of us.

Roasted Potato Salad

Roasted Potato and Asparagus Salad with Chili Vinaigrette and Cilantro

  • 5-6 cups Potatoes, 1/2 in cubes
  • 1 bunch Asparagus (or omit if desired)
  • 1 cup Celery, diced
  • 1 cup Pepper (red, orange, yellow…), diced
  • 1 cup Walnuts, chopped and toasted
  • .25 cup Red Onion, diced
  • 3 tbsp Cilantro, chopped
  • 5 Hard Boiled Eggs, sliced
  • 2 Strips Bacon, cooked and chopped (optional, I only put it in because it was left over from a previous meal)
  1. Preheat oven to 400′
  2. Toss potato and asparagus in olive oil and a little bit of course salt. Roast until tender and golden, about 35-40 min.
  3. Combine the rest of the cool ingredients in a bowl.
  4. When potatoes and asparagus are cool add to salad. (If you haven’t planned ahead, you can always put hot potatoes and asparagus in a bowl on top of another bowl filled with ice water to help cool it down quicker)
  5. Toss salad with dressing and serve!

Chili Vinaigrette

  • 6 tbsp Oil (Olive, Canola, Safflower or Sunflower…)
  • 6 tbsp Rice Vinegar
  • 3-4 tsp Garlic, crushed
  • 1-2 tsp Salt
  • .5-1 tsp Garlic Chili Paste/Sambal Oelek  OR 2 tsp mashed Chipotle Pepper in Adobe Sauce


3 Responses to Roasted Potato and Asparagus Salad with Chili Vinaigrette and Cilantro

  1. Krista says:

    I bet it was so good. Look at all the pretty colors. This is all I would need for dinner. And that’s coming from one who is not potato fan! I think it is the vinaigrette and the cilantro that appeals to me a lot here.

  2. tara says:

    This looks delicious, I will definitely try it soon with cauliflower as you suggested!

  3. heather says:

    yum!! i am excited to make this tomorrow. :)

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