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Roasted Potato and Asparagus Salad

Roasted Potato, Asparagus and Arugula Salad

Erica Dinho
5 from 25 votes
Course Main Course
Cuisine International
Servings 4 servings


  • 1 lb. small yellow potatoes quartered
  • Olive oil for roasting the potatoes
  • 1 bunch of asparagus tough ends trimmed
  • 4 cups baby arugula
  • 1 Tablespoon dijon mustard
  • ¼ cup lemon juice
  • ¼ cup olive oil
  • Salt and pepper
  • ¼ teaspoon ground cumin
  • 1 garlic clove minced


  • To make the dressing: In a small bowl, whisk together the dressing ingredients until blended.
  • Preheat an oven to 400u00baF.
  • In a bowl, combine the potatoes, olive oil, salt and pepper and toss to coat. Transfer to a baking sheet or a small roasting pan and roast until the potatoes are tender, golden and crisp, about 45 minutes.
  • Cut the spears diagonally into 1-inch lengths. Place in a steamer rack over boiling water, cover the steamer and cook until tender-crisp, about 3 minutes. Remove the rack from the pan and rinse the asparagus under running cold water until cool.
  • In a large bowl, combine the potatoes, asparagus, arugula and dressing, to taste, and toss to mix. Divide the salad among individual plates. Serve immediately.
Keyword potato salad
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