Salads · Finnish

Roasted Potato and Asparagus Salad

Name: Roasted Potato and Asparagus Salad
Cook time: 60 min
Total time: 60 min
Yield: 8 servings
Cuisine: Finnish
Ingredients: 1 ps new potatoes 1 kg; 1 ps baby potatoes 1 kg; 3 tbsp olive oil; 1.5 tsp salt; 1 bunch fresh green asparagus 250 g; 1 fennel 200 g; 50 g parmesan cheese; 1 pot of fresh basil; 1 chopped green onions; 1 small red onion 50 g; 0.5 dl white wine vinegar; 0.5 dl olive oil; 1 tsp Dijon mustard; 1 tsp sugar; 0.5 tsp salt; 0.25 tsp black pepper

Roasting the potatoes makes this potato salad super flavorful! The salad also features oven-roasted asparagus and fennel, parmesan, and a tangy vinaigrette.

Smarrig Kitchen4mo

Machine-translated, original language: Suomi.

Cook 1 hTotal 1 hInspired by k-ruoka.fi

Method

1
Wash the potatoes. Dry and halve them. Transfer onto a baking sheet lined with parchment paper, drizzle with oil (2 tbsp), and sprinkle with salt (1 tsp). Roast in a 225-degree oven for about 15 minutes.
2
Snap off the woody ends of the asparagus and peel them if necessary. Cut the stalks in half. Remove the tough stalks from the fennel and slice thinly. In a bowl, toss the asparagus and fennel with oil (1 tbsp) and salt (1/2 tsp). Add to the baking sheet with the potatoes and continue roasting for about 10 more minutes.
3
Peel and finely chop the onion. Transfer the onion to a bowl and pour the white wine vinegar over it. Let marinate for 5 minutes. Add the rest of the dressing ingredients and whisk to combine.
4
Transfer the potatoes, asparagus, and fennel to a bowl and pour the dressing over the ingredients. Let infuse for about half an hour.
5
Transfer the salad to a serving platter and finish by grating parmesan cheese on top, and garnishing with fresh basil leaves and chopped green onions.