Za’atar roasted potato and asparagus salad – Want a seriously delicious potato salad? Potato salads come in many shapes and combinations, but I’m sure this one hits all the notes. Softly roasted baby potatoes, asparagus, pistachios and eggs. All tossed together in a mustard tahini dressing with just a hint of smokiness from za’atar.
A delicious potato salad recipe
Warmer weather means I’m craving more salads and veggies. This recipe reflects everything I like in an ideal salad: saltiness, texture, and a hearty-spicy balance. I always roast potatoes first for my potato salads and drench them in a dressing when they’re still warm so they can soak in all the juices.
This salad matches with just about anything what you can think of to serve it with, it makes a perfect lunch or side dish for dinner. But the whole point is, to enjoy it stand-alone. Yes, this spring salad is a full, satisfying meal all in one bite. It’s light, and packed with flavor and texture.
But even with good salad ingredients, a great salad is only as good as its dressing, and this dressing is something you’re going to want to use on all of your salads. Crispy potatoes, eggs, roasted asparagus, crunchy pistachios and a creamy dressing, yes please.
Serves as a side salad for 4, or as main course with some crusty bread for 2.
How to store potato salad with asparagus
- Make ahead: This salad can be made 2 days ahead of time.
- Fridge: Keep leftovers covered in the refrigerator for up to 3 days.
Za’atar Roasted Potato and Asparagus Salad
Ingredients
Roasted potato and asparagus salad
- 1.1 pounds baby potatoes
- 8 ounces asparagus
- 3 tbsp olive oil
- 1 tbsp lemon juice
- salt - to taste
- black pepper - to taste
- 1 tsp za'atar
- 2 tbsp chopped pistachios
- ½ tsp chili flakes
- 4 hard boiled eggs
Dressing
- 2 tbsp lemon juice
- 1 tsp yellow mustard
- 1 garlic clove - grated or pressed
- 3 tbsp olive oil
- 1 tsp tahini
- 1 tsp za'atar
- salt - to taste
- black pepper - to taste
- 1 apple cider vinegar
- ½ tsp chili flakes
- 1 tsp honey
Instructions
- Preheat the oven to 400℉/200°C.
- On a large rimmed baking sheet, combine the potatoes, olive oil and a pinch of salt and pepper. Sprinkle with lemon juice, toss well to evenly coat. Transfer to the oven and roast for 20-25 minutes, it depends on how big your potatoes are.
- Remove the potatoes from the oven and add asparagus, za’atar, chili, pistachios. Toss well to coat evenly. Transfer to the oven and roast for 10-15 minutes or until the asparagus are tender.
- In the meantime, combine the ingredients for the dressing in a large bowl.
- To assemble the salad, transfer the hot veggies to the bowl with the dressing. Stir until the vegetables are fully coated. Add eggs, season with salt and pepper and serve warm or at room temperature. Enjoy!
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