It’s true, this Roasted Potato and Asparagus Salad with Lemon Chive Yogurt Dressing is a scene stealer. Crispy roasted baby potatoes, tender asparagus, sweet spring peas, peppery radishes, and salty feta cheese creates a potato salad that shows up equally well beside grilled salmon, roast chicken, or as a light lunch all on its own.
We often think either hot sides, or cold salads. But exploring that middle ground opens a world of possibilities. Hot elements that purposefully wilt or soften other ingredients to affect texture. Or a combining cooked ingredients while warm, then cooling, to get a more powerful flavour punch.
Roasted Potatoes Meet Bright Seasonal Vegetables
Potato salad doesn’t have to start with boiled potatoes. Here we’re roasting mini potatoes, cut into coins, doused in olive oil and seasoned. Once they come out of the oven, we hit them with olive oil, and herbs (while hot) so they’re not dry and pasty.
What I love most about this salad is the contrast. The potatoes are golden and crisp, while the asparagus and peas stay bright, fresh, and vibrant. Thinly sliced radishes add crunch and a little peppery bite, and the feta brings a creamy, salty finish that ties everything together.
Lemon Chive Yogurt Dressing Makes Everything Better
While plating, we layer the blanched, cold asparagus, also lightly dressed in olive oil & chives. Then we add fresh blanched peas, thinly sliced radishes and a finish with feta and a Chive Lemon Yogurt dressing.
The lemon chive yogurt dressing keeps things light and fresh. Tangy yogurt, fresh lemon, and fresh-from-the-garden chives help to create a dressing that coats the vegetables without overwhelming those gentle spring flavours.
The Potato Salad That Belongs at Every Summer Gathering
A wonderful spring or early summer recipe when asparagus and peas are at their peak, but it’s also a versatile dish for potlucks, picnics, and backyard hosting throughout the warmer months. Best of all, it can be served slightly warm, at room temperature, or chilled from the refrigerator, making it an easy make-ahead option for entertaining.
If you’re looking for a potato salad that feels a little more elegant and a lot more seasonal, this one deserves a place on your table.
Why I Love It
Traditional potato salads can sometimes feel heavy. This version celebrates fresh vegetables, bright flavours, and simple ingredients. It’s colourful, satisfying, and proves that potato salad can be every bit as fresh and vibrant as the season itself.
If you make it, share your thoughts so we can compare notes. Always love to hear from you! Eat well.
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Roasted Potato and Asparagus Salad
- Total Time: 55 minutes
- Yield: serves 4 to 6 1x
- Diet: Gluten-Free, Vegetarian
Description
Roasted Potato and Asparagus Salad with fresh peas, radishes, feta, and a creamy lemon chive yogurt dressing. A fresh, hot-meets-cold vibrant spring and summer side dish for any occasion. From potlucks to formal entertaining, this salad is a people-pleaser.
Ingredients
- 1 1/2 pounds mini potatoes, sliced into thick coins
- 1/4 cup olive oil, divided
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup fresh peas
- 6 radishes, thinly sliced
- 3/4 cup crumbled feta cheese
- 3/4 cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 - 2 teaspoon lemon zest
- 1/4 finely chopped fresh chives, divided
- 1 tablespoon olive oil
- 1 small garlic clove, finely grated (optional)
- 1/2 teaspoon sea salt
- 1/4 teaspoon white, or black pepper
Instructions
Make the Salad
- Preheat oven to 425°F. Toss potato coins with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet. Roast for 25 to 30 minutes, turning once, until golden and crisp around the edges.
- Bring a pot of salted water to a boil. Blanch asparagus for 2 minutes. Add peas during the final 30 seconds. Drain and immediately transfer to an ice bath. Drain well and pat dry. Trim bottom of asparagus, then cut into 2-inch pieces.
Make the Dressing
- In a small bowl, whisk together yogurt, lemon juice, lemon zest, chives, olive oil, garlic (optional), salt, and pepper until smooth.
Assemble
- Transfer roasted potatoes to a large serving bowl. Toss with olive oil and chives.
- Toss asparagus with olive oil and chives. Then layer salad alternating with potatoes and asparagus.
- Finish with peas, and sliced radishes. Scatter feta over the top.
- Spoon over the dressing, just enough to give colour and hold the remainder for the table, to add as much as anyone might like.
- Serve warm, room temperature, or chilled.
Notes
Here I’ve used a couple of additional finishing elements (because I’m a salad maniac) they include: chive and thyme flowers and pea shoots. Absolutely ADORE pea shoots. Might be my favourite sprout.
There is a fine line between finishing a dish and over-finishing a dish. So be careful not to overload the prime elements to keep it visually appealing.
- Prep Time: 25 minutes
- Cook Time: 30 Minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
