Tuesday Tastings :: Roasted Potato Salad with Fennel, Tomatoes & Asparagus

Planning our Fourth of July menu last weekend got me thinking about the dearth of really good, fresh, non-heavy potato salad recipes out there. I mean, I’m all for classic American BBQ staples (bring on the fully-loaded hot dogs!), but does anyone really love those mayonnaise-laden potato salads that become soggy (and actually a little scary) left sitting out on a buffet? I set out to give our potato salad a little facelift by throwing handfulls of fresh summer vegetables like cherry tomatoes, crunchy fennel and roasted asparagus in with the potatoes. And I took a few shortcuts, like roasting the asparagus and potatoes on the same pan, that ensured I stood next to a hot oven for as little time as possible so I could go jump in the pool with my friends while the rest of the meal practically made itself on the grill.
This dressing hints at the creaminess found in a classic potato salad, but instead of mayonnaise, I lightened it up with plain yogurt, olive oil and garlic. Since none of the ingredients are prone to wilting, this is definitely a dish that you could make before guests arrive, then let it hang out in the fridge until mealtime. Just don’t skimp on adding all the chopped herbs right before serving: the trio of basil, parsley and mint makes this taste so summery and fresh (and makes the whole thing look really pretty — something that can’t be said of most potato salads.)I’d love to hear how you guys have put a fresh spin on summer classics! Do you have a favorite lightened-up version of potato salad, coleslaw, pasta salad, baked beans, french fries… ? Let us know in the comments, and keep reading for the recipe to this Roasted Potato Salad with Fennel, Tomatoes and Asparagus!

Roasted Potato Salad with Fennel, Tomatoes & Asparagus

*serves 6 as a side dish

Ingredients:

• 1 pound baby potatoes, halved if larger than the others
• 3 tablespoons extra-virgin olive oil, divided
• kosher salt and freshly ground black pepper, to taste
• 1 pound asparagus, ends trimmed
• 2 tablespoons plain Greek yogurt
• 1 clove garlic, minced
• 1 teaspoon agave nectar
• 1 fennel bulb, trimmed, cored and shaved on a mandoline (reserve fronds for garnish)
• 12 ounces cherry tomatoes, halved.
• 2 tablespoons each of chopped basil, parsley and mint.
• zest of 1 lemon
• coarse sea salt, to taste (I like Maldon)

Instructions:

1. Preheat oven to 400 degrees. On a foil-lined baking sheet, toss potatoes with 1 tablespoon olive oil, salt and pepper. Roast for 15 minutes, then remove pan from oven.
2. Add asparagus to the pan, and toss everything together, then spread in an even layer to continue roasting for another 10 minutes. Let cool, then slice asparagus into 2-inch pieces.
3. Make dressing. In a large bowl, whisk together remaining 2 tablespoons of olive oil, greek yogurt, garlic and agave nectar with a pinch of kosher salt and pepper. Add asparagus, potatoes, shaved fennel and cherry tomatoes to the bowl, and toss everything around to coat evenly with dressing.
4. Garnish salad with chopped herbs, lemon zest, chopped fennel fronds and a generous sprinkle of coarse sea salt, and serve.