Potato and Roasted Asparagus Salad Recipe

Potato and Roasted Asparagus Salad

A delightful recipe for a salad loaded with spring flavors and colors. New potatoes, tender asparagus and the smoky taste of bacon. Good on its own or as a fine appearance on a BBQ.

Yield: 4-6 servings

Time: 40 minutes



  • 1 1/2 lbs (675 g) new red potatoes, scrubbed and skin left on
  • 6 white asparagus spears, trimmed and peeled
  • 6 green asparagus spears, trimmed
  • 2 Tbsp extra virgin olive oil
  • salt and freshly ground pepper
  • 1 cup (140 g) bacon dices
  • 1 cup (200 g) cherry tomatoes, sliced lenghtwise
  • 2 cups (100 g) arugula


  • 1/3 cup (80 ml) extra virgin olive oil
  • 3 Tbsp white balsamic vinegar or to taste
  • 1 tsp Dijon mustard
  • 2 Tbsp fresh tarragon, finely minced
  • salt and freshly ground pepper


Preheat oven to 400° F/200° C.

Line a baking sheet with parchment paper. Spread asparagus in a single layer on the baking sheet. In a small bowl, whisk 2 tablespoons olive oil, salt, and pepper. Drizzle olive oil over the asparagus and toss to coat well. Roast asparagus for about 10-12 minutes or until barely tender. Remove from the oven and let it cool. Cut spears in about 2-3 inch (5-8 cm) pieces. Reserve.

While the asparagus are cooling, cook potatoes in salted water for about 15-20 minutes or until tender.

Sauté bacon dices in a saucepan until crispy. Set them on paper towels to drain. Reserve 2 tablespoons of the bacon fat for later on.

Prepare the vinaigrette. Whisk olive oil, balsamic vinegar, mustard, tarragon, salt and pepper in a bowl.

When potatoes are cool, slice them into rounds. Drizzle potatoes with the 2 tablespoons bacon fat and toss. Arrange potatoes with the asparagus pieces, arugula and sliced cherry tomatoes on a serving dish. Sprinkle with the bacon dices and drizzle with the vinaigrette. Toss gently and serve.

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