RECIPES Vegan Vegetables Vegetarian

Lemony Potato Salad with Asparagus and Peas

If you’ve ever turned your head at potato salad because of the mayo factor.. you’ve found your new favorite salad!

Print Recipe
Serves: 6-8


  • Ingredients:
  • Salad-
  • 3 lb baby yellow (or red) potatoes, halved
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 bunch asparagus, cut into bit size pieces
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1 cup frozen peas, thawed
  • 4 scallions, sliced thinly
  • Dressing-
  • zest and juice of 2 lemons (about ¼ cup juice)
  • 3 tablespoons Dijon
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons olive oil
  • ¼ cup parsley, roughly chopped



Preheat oven to 425 degrees


Line a two baking sheets with parchment paper and place the potatoes on one and the asparagus on the other. Toss the potatoes with 2 tablespoons olive oil, minced garlic, 1 teaspoons salt and ¼ teaspoon pepper. Season the asparagus with 1 tablespoon of olive oil and ½ teaspoon salt. Roast the potatoes for 40 minutes until golden and roast the asparagus for 10 minutes just until cooked but still firm and bright green.


Prepare the dressing by whisking together the lemon juice, zest, Dijon, salt, pepper, olive oil and parsley. Reserve


Place potatoes, asparagus and peas in a large bowl and top with scallions. Pour over dressing and serve warm from the oven, room temperature, or chilled. (Only pour dressing on right before serving.)

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