This is one of my favourite recipes! I adapted it from the Oh She Glows cookbook – which I highly recommend. I never liked traditional potato salad growing up, but this vegan version is delicious. I usually use russet potatoes just because they’re what I have in the pantry, but I’ve tried this recipe with yam, sweet potato, and Yukon gold and they’re all amazing! This recipe is also oil free, but don’t worry the potatoes will still come out golden brown!
Asparagus Potato Salad
- 1 1/2 pounds of your favourite type of potato, chopped into small cubes
- 1 bunch asparagus – tough ends snapped off, chopped into small pieces
- 1 lemon
- 1 ripe avocado
- 3 spring onions
- 2 tablespoons fresh dill
- 1/4 teaspoon salt
- Freshly ground black pepper
Bake the potatoes for 20 minutes at 200 degrees Celsius, tossing at the 10 minute mark.
Meanwhile, make the dressing by combining the avocado, 1 spring onion, dill, juice of 1/2 a lemon, salt, and pepper in a food processor. Process until smooth, adding water if necessary.
After the 20 minutes is up, add the asparagus to the same pan as the potatoes and bake for 12-15 more minutes, until the potatoes are golden and the asparagus is tender.
Place the roasted potatoes and asparagus in a bowl. Slice up and add the remaining spring onion. Add the dressing and toss to coat.
I prefer this salad chilled, but it is also delicious slightly warm (actually I usually eat it all before I can chill it who am I kidding).