This vegetable salad with roasted potatoes and spring vegetables is colorful and wholesome with Yukon Gold potatoes, asparagus, cherry tomatoes, sliced radishes, and baby arugula all tossed in a sweet dijon mustard dressing. It is elegant enough for company but works perfectly as an everyday filling plant-based meal.
It’s like roasted vegetable salad married with potato salad and got all warm and cozy to create this highly flavorful vegetable-filled savory warm potato salad.
After I made my healthy vegan potato salad – which is more like a classic potato salad, only vegan and healthy too, I started to wonder about a main-course salad with roasted potatoes…and more vegetables. And so I created this wonderfully perfect spring salad with roasted potatoes and have made it over and over again! I hope you like it as much as we do.
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Ingredients needed to make roasted potato salad recipe with spring vegetables
For the roasted potato/vegetable mixture:
- Olive Oil – Used for cooking the vegetables. You will use more for the dressing (see below). If you try to eat oil-free then you can also cook the vegetables with a little veggie broth in the pan and without oil when roasting. The texture will not be as crisp.
- cherry tomatoes
- Yukon Gold Potatoes – These creamy gold potatoes work perfectly for this warm spring salad. Baby red potatoes or new potatoes would also work well.
- asparagus – Make sure to buy nice fresh crispy asparagus. Only use the most tender parts of the asparagus, starting with the asparagus tips and then working your way down the stalk.
- baby arugula – Peppery arugula is perfect for this recipe. If you can’t find or don’t like arugula, you can sub in baby spinach. You will be missing out on the layer of flavor from the arugula though. If you haven’t tried this flavorful green with a mild pepper taste yet, give it a try. I’ll bet that you love arugula as much as I do!
- radishes – You will be thinly slicing the radishes. I use a mandolin slicer.
- sea salt and pepper – actually any salt will do. I just like sea salt:)
- fresh parsley to garnish
For the Dijon Mustard Dressing
- olive oil – I prefer extra virgin olive oil, robust flavor. If you are eating oil-free then you can sub in some aqufaba for the oil. You will be missing out on flavor – but also missing out on the oil you don’t want!
- dijon mustard
- maple syrup – Use real maple syrup please – not the fake pancake syrup. Is it necessary to use maple syrup? Yes, you need some sort of sweetener for this dressing, and maple syrup lends just the right flavor!
- a little more salt and pepper
How to make healthy vegetable-filled roasted potato salad
The exact ingredients with measurements can be found in the recipe card below along with more concise abbreviated instructions. Read on for more details, tips, and tricks so that you will feel confident making this recipe.
Step 1: Getting ready to cook the vegetables
To prepare for cooking the vegetables:
- Preheat the oven to 400°
- Put a medium-sized pot of water on to boil.
- Line two baking sheets with parchment paper.
- Wash and cut the cherry tomatoes in half.
- Wash and cube the potatoes. You can leave the skins on but do remove any blighted or marred areas.
- Wash and cut the asparagus. You will need a heaping cup for this recipe. I start with the asparagus tips first. If I don’t have enough for one cup full I continue to cut down the stalks. The asparagus stalks will be more tender closer to the tips and more tough and stringy toward the bottoms. I always use the portion that is closest to the tips first. Discard the parts you don’t use or freeze them to make homemade vegetable stock.
- While the vegetables are roasting you can slice the radishes, prepare the baby arugula, and mix the dressing.
Step 2: Cook the vegetables
You will be roasting the tomatoes and potatoes, but pan frying the asparagus. While the vegetables are cooking, you can prepare the other ingredients such as the radishes, arugula, and the dijon mustard dressing.
The cherry tomatoes
Slice the cherry tomatoes in half. Place on prepared baking sheet in a single layer. Drizzle with some of the olive oil and sprinkle with a little salt. Place the tomatoes in the oven and cook for about 10-15 minutes until they have dried out some and look roasted. Remove from the oven and set aside.
Boil and roast the potatoes
If you are making roasted potato salad then the first order of business is to roast the potatoes! A secret I learned for nice and crispy roasted potatoes is to boil them for a short time before roasting.
Wash potatoes and cut them into bite-sized pieces. It is not necessary to peel the potatoes – but do remove any blighted or damaged spots before roasting the potatoes.
Once the water has boiled, add potatoes to the boiling water and cook for 5-7 minutes – just until the outsides have begun to soften. The centers will be hard. Do not boil until they are “fork tender” like you would for a typical potato salad recipe. They still need to finish cooking in the oven.
Drain the potatoes and pat them dry. Place the drained potatoes in a medium-sized bowl. Add some of the oil, salt, and pepper. Toss together so that the potatoes are well covered. Spread potatoes in a single layer on a sheet pan prepared with parchment paper. Roast potatoes for about 25-30 minutes until nice and crispy and golden brown.
Potatoes roast best with oil and will be nice and crispy. If you are eating oil-free then roast without oil. While you will be sacrificing the crispy roasted potato texture, you will also be making this recipe without the added fat and oil.
Can I substitute other potatoes?
Yes, any potato with thin skin will work. New potatoes, baby red potatoes, or yellow baby potatoes should work as well. I don’t recommend Idaho spud potatoes.
If you haven’t already prepped the asparagus then you can do it while the potatoes are roasting. Wash and prepare the asparagus. You will need a generous cupful of asparagus pieces. I start by cutting and using the tender tips and then work down to the upper fourth of the stalk. Then I cut the next fourth if needed. Since the asparagus is more tender closer to the tips, this ensures nice tender asparagus for your spring salad.
Heat a frying pan on medium heat. Swirl a little olive oil in the pan and pan-fry the asparagus until just softened but not mushy. It should be “tender/crisp”. Remove the asparagus from the pan and set it aside.
The baby arugula and radishes
If you did not buy your arugula prewashed, then wash and pat dry the arugula. Set it aside. If you do not like the flavor of arugula you can use baby spinach instead. I personally enjoy the peppery flavor that arugula lends.
Wash and cut the ends off from the radishes. With a very sharp knife or mandolin slicer, thinly slice the radishes. I love using a mandolin slicer because it slices the radishes so thinly.
Step 2: mix the mustard dressing
Mix together the dressing ingredients. Get a small bowl and add the olive oil, Dijon mustard, maple syrup, salt, and pepper. Whisk it all together. Give a little taste and adjust the flavor with more mustard, maple syrup, or salt and pepper if desired.
This sweet mustard dressing is different from that you’d use with classic potato salad because it is not a mayo-based dressing. I really think you’ll like this one though!
If you are trying to eat oil-free then you can sub in some aquafaba for the olive oil. You will lose out on some of the texture and flavor – but I’m guessing you will be okay with that:)
Final step: Mix it up!
It’s roasted potato salad time! Place the baby arugula into a medium-sized bowl. Top with roasted potatoes, tomatoes, asparagus, and radishes. Toss everything together and evenly coat with the mustard dressing. Add parsley to garnish if desired.
Roasted potato salad with spring vegetables is best served shortly after making it. It can be served at room temperature or served warm.
This roasted potato salad recipe can be served as the main course and generally serves four. Or you can use it as a side dish or at a buffet and it will serve more.
If you have leftovers to store, refrigerate them in an airtight container. Be aware that when you pull it out to serve again, the potatoes will not be as crispy. If it is a little dry then refresh with a little more dressing. But really this roasted potato salad is best served immediately.
Love potatoes? Me too! Here are some more delicious vegan potato recipes from Veggie Fun Kitchen:
- Slow Cooker Mashed Potatoes with Garlic, Chives, and Cream Cheese
- Healthy Vegan Potato Salad
- Creamy Vegan Funeral Potatoes
- Potatoes Bruschetta
- Loaded Potato Nachos
- Air Fryer Sweet Potato Cubes with Red Onion
- Breakfast Potato Hash
The printable recipe card for roasted potato salad with spring vegetables
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Spring Salad with Roasted Potatoes and Vegetables
Potato and Vegetable Mixture
- 3-4 Tablespoons Olive Oil for cooking, see notes
- 1 cup cherry tomatoes
- 4 cups Yukon Gold Potatoes cubed, no need to peel
- 1 bunch asparagus heaping 1 cup
- 2 cups baby arugula can sub in baby spinach
- 3 medium radishes
- 1½ teaspoons sea salt
- ¾ teaspoons ground black pepper
- parsley to garnish
- 2 Tablespoons olive oil robust flavor
- 1 Tablespoon dijon mustard
- 1 Tablespoon maple syrup
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- Preheat the oven to 400° Put a pot of water on to boil.Prepare two baking trays with parchment paper or a silicone mat.
- Slice the cherry tomatoes in half. Place on one of the prepared baking trays. Drizzle with some of the olive oil and sprinkle with a little salt.
- Place the tomatoes in the oven and cook for about 10-15 minutes until they have dried and look roasted. Remove and set aside.
- In the meantime wash and cube the Yukon gold potatoes. Leave the skins on but remove any blighted or weird pieces.
- Once the water has boiled, boil the prepared potatoes uncovered for about 5-7 minutes, just until the outsides have begun to soften. the center part will still be a little hard. Drain.
- Place the drained potatoes in a medium-sized bowl. Add some of the oil, one teaspoon of salt and pepper. Mix and turn out onto the other baking sheet. Roast for about 25-30 minutes until golden brown and crispy.
- While the potatoes are roasting, wash and prepare the asparagus. You will need a generous cupful. I start with the tips – or the upper fourth of the stalk. Then I cut the next fourth. You should have a heaping cupful.
- Heat a frying pan on medium heat. Swirl a little olive oil in the pan and pan-fry the asparagus until softened but not mushy. Set aside.
- Wash and cut the ends off from the radishes. With a very sharp knife or mandolin, thinly slice the radishes.
- Wash the baby arugula if not already pre-washed. Dry and set aside.
- You are almost ready to put it together! Mix the sauce ingredients. Mix the robust olive oil, Dijon mustard, maple syrup, salt and pepper in a small bowl.
- Place the arugula into a medium-sized bowl. Top with the cooked potatoes, tomatoes, asparagus, and radishes. Toss together with the dressing. Add parsley to garnish if desired.
- This can be served warm or room temperature.
3 thoughts on “Spring Vegetable Salad with Roasted Potatoes”
I’m loving this dressing on this salad. Roasted veggies are the best!
This roasted salad is so yummy, my whole family loves it!
Thank you for this great salad recipe! It’s so delicious, my family loved the flavour. Only addition I did was some of our favourite vegan cheese https://violifefoods.com/ on top. Will definitely keep this recipe!