This post is sponsored by the Idaho Potato Commission. All opinions are my own.
The first smell of charcoal and hot dogs, that’s how I know grilling season has arrived. When you walk through Prospect Park, big groups of friends of families camp out early in the day for the prime picnic tables under the trees and next to one of the many free grills that the city has to offer. Sometimes they bring their own, with coolers full of meat, vegetables, drinks and salads. It takes a lot of resistance not to want to jump in and join the party. I mean, who can say no to that charred burger or plate of potato salad?
Ah the potato salad, a staple at every outdoor event – boiled potatoes, maybe some celery and a lot of mayonnaise.
That I can resist. No offense to my beloved potato but this is not the way to treat it.
I love potatoes and thanks to the Idaho Potato Commission learned a lot about them after my trip to Idaho Falls last fall. Of the many things that I learned Idaho® potatoes really are the best potatoes out there. The farmers have years of experience, usually from a generations run farm and know how to harvest the potato so that no matter what time of year that it reaches you, it will taste like it was freshly harvested.
Idaho® potatoes are mostly known for their Russet Burbanks but the commission also works with farmers who grow beautiful Fingerling potatoes. These are my favorite to use for potato salad, with their bright color (red, “white”, and “blue”) and they don’t get overly starchy when you boil or roast.
As I mentioned, I’m not a fan of the mayonnaise based potato salads. I might make one with Greek yogurt, but even then I wouldn’t want it to sit outside all day in the heat. Instead, I prefer a style with a vinaigrette as the dressing – this version can stay a room temperature without the worry that someone will get sick.
Ingredients
- 1lb assorted Idaho® fingerling potatoes, halved and quartered
- 1/2lb asparagus, tough ends removed and cut into 1 inch pieces
- 4 slices thick cut bacon, cooked and chopped
- kosher salt and black pepper
- grapeseed or canola oil
- 2 teaspoons dijon mustard
- juice from 1 lemon
- 1 teaspoons sherry vinegar
- 1/3 cup extra virgin olive oil
- kosher salt
- chopped chives for garnish
Instructions
- Heat your oven to 425 degrees F.
- Spread the fingerling potatoes out on a baking sheet in a even layer and drizzle with about 1-2 tablespoons of grapeseed oil. Season generously with kosher salt.
- Roast for 30 minutes, remove from the oven and add the asparagus. Drizzle about another teaspoon or two of oil over the top and place back in the oven for another 20 minutes.
- Transfer the roasted potatoes and asparagus to a mixing bowl containing the chopped bacon.
- In a small bowl, whisk the dijon mustard, lemon juice and sherry vinegar.
- Slowly drizzle in the olive oil to create an emulsion. Season with kosher salt and pepper.
- Drizzle the vinaigrette over the warm potato salad until you feel there is enough to coat everything. You may not need all the vinaigrette - save the remaining for another purpose.
- Toss the salad, sprinkle the top with chives and serve warm.
Are you a potato lover like me? Are you a blogger? Well Idaho® Potatoes has an awesome photo recipe contest to develop an original recipe re-inventing breakfast potatoes and the winner will receive a Food and Wine Conference ticket, $500 gift card and have their dish be the featured side dish at the conference. Get your thinking caps on!
To keep in touch with Idaho® Potatoes please follow them on Twitter, Facebook, Pinterest and Instagram.
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I could almost eat this as a complete meal but then you have those sausages in the photo and I’m thinking what a perfect meal that would be for the summer. It’s time to fire up the grill and get some potatoes roasting for sure!
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I love this potato salad! The addition of asparagus is such a great idea!
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Absolutely Gorgeous!!!
Very tantalizing indeed, Susan. Bet those picnic party people in the park would welcome you with open arms…As long as you brought a plate of your potato salad! (After all, you are in NYC, right?!)
This potato salad is right up my alley…another that I’d happily eat as a meal. And roasting may be my absolute favorite way to make potatoes for potato salad – love that extra layer of flavor :).
Great minds think alike — love the addition of asparagus.
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One word – perfection!!! Two of my favorite things – potatoes and asparagus
This is such a fresh and inviting potato salad!
Sounds like a great summer fun salad!
Susan, this is my kind of potato salad! especially with the asparagus and bacon, yummm!
I’m so glad that I planted fingerling potatoes this year because I am so going to be making this! It looks absolutely fantastic.
I’m jealous of the fingerlings in your garden!
Love the addition of asparagus, so perfect for spring!
Yessss! I love sherry vinegar. I don’t make too many vinegar based potato salads, but this one I could totally get on board with. The asparagus, too! So good on so many levels.
Can you imagine just randomly joining one of those families while they are grilling? “Oh hey, it’s ok. I’m a food blogger.” Not sure if I’ve ever had roasted asparagus before. Looks like I’ll be coming to your house for potato salad 😉
Mmm…I love roasted asparagus and potatoes. This looks so good!
Love this combo! I could make a meal out of this
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I was *this close* to adding asparagus to my salad – great minds think alike. This looks delicious!
I love Asparagsus and potatoes roasted together. I top the roasted veggies with some sour creme and it’s lovely. The version with vinaigrette also sounds great. Thank you for idea.
These potatoes look amazing! I love that you paired the salad with asparagus.
Your potato salad is drool worthy!
I definitely agree with you on potato salad. Who wants creamy potato salad on a hot day anyway? This version is exactly what I’d be looking for at a party!
Your potato salad is stunning! What a great combination of flavors!
Oh my goodness. I want this right now. It looks absolutely divine!
I’m lucky enough to live in CA where I can grill all year long. What’s not to love about this salad? Yum!
Being from an Italian family, I too would choose an olive oil seasoned potato salad over a mayonnaise dressing any day!
Gah, this looks fantastic. Need to pick up some asparagus ASAP!
I enjoy all kinds of potato salads, mayonnaise based, oil-based, vinaigrette…you name, I like it. I have to say this is one of the most unique I’ve seen with the addition of asparagus. It sounds just delicious!
What a great all around meal. Thanks!
Sounds utterly delicious!
I am ALL ABOUT mayo-free potato salad! This looks awesome.
Asparagus and potatoes! What a lovely combo.
I love roasted vegetables though I never combined potatoes and asparagus together. great addition on the side for BBQ season.
This potato dish looks gorgeous. I’m always looking for new ways to prepare potatoes, especially in the summer. This recipe is a winner.
Thank you Christine!
I have lived in the south way too long to ever trust a picnic recipe with mayo in it! Always love to see great alternatives.
I can’t stand mayo-smothered potatoes either! But this mustard based dressing is something I can totally get behind! Mayo-free potato salad FTW!
Perfect side dish for a summer BBQ! 🙂
I went to Idaho for the harvest last fall and it was wonderful to see all of the potatoes! This recipe looks fabulous!
I am LOVING all of the mayo-free potato salads I am seeing in this group! This one is seriously making me drool…asparagus + potatoes = awesome!
This looks and sounds amazing! And it’s much cleaner than having a potato salad with mayo. Summer is here… I gotta cut the unnecessary calories! lol
PS: I just saw your video on your new business. Awesome work and now I’m dying to try your cookies!
I’m all over the fingerlings, just like you! The BEST!
That sounds delicious! Asparagus is my favorite vegetable.
I have yet to use fingerling potatoes, but they looks so awesome I really need to rectify that. Your potato/asparagus combination looks delicious.
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