When I picked up a basket of small red potatoes at a local farmer’s market, I already had this salad in mind. Roasted, warm, juicy, crunchy, creamy, and savory all at once. This salad brings together caramelized potatoes, earthy asparagus, and sweet tomatoes, all tied together with a rich, creamy brown-butter-mustard-scallion dressing. Finished with crumbled farmer’s cheese or feta for a tangy bite.

WHY YOU’LL WANT TO TRY THIS SALAD

Riveting Texture and Flavor
What an experience! I’m here for it! With crispy potatoes, juicy tomatoes, earthy asparagus, and creamy cheese, all wrapped in rich, warm, nutty brown butter dressing, this salad has a lot going for it. Be ready for a burst of flavor and contrast of textures in every single bite. It’s so fun to eat.
Versatile
What’s great is that you substitute any of the veggies for those at their peak seasons. Think broccoli, butternut squash, snap peas, sweet potatoes, and beets. Possibilities are endless. And if you don’t have farmer’s cheese, use feta, fresh mozzarella, or parmesan shreds.
Warm or at Room Temperature
This is one of those salads you can enjoy warm or at room temperature, and it’s delicious either way. Perfect for gatherings and buffets.
It’s Special– Honestly, that’s how I feel about it.
This isn’t the same potato salad everyone has had a hundred times. Instead of mayo or a classic lemon-mustard vinaigrette (which I absolutely love!), it’s finished with a rich brown-butter dressing that feels a little different – welcoming. And so if you’re looking for a flavorful twist, it’s absolutely worth trying.

A white rectangular dish with a mixed salad.

ROASTED POTATOES

For crispy roasted potatoes, I’ve been using the same reliable method for years. And it works every time. First, I par-cook the potatoes in well-salted water until they’re knife-tender, not falling apart. Drain and let them cool for 5–10 minutes so the excess steam can escape, then toss them with olive oil, salt, pepper, and caraway seeds. Roast in a well-preheated oven until golden, crispy, and beautifully caramelized. It’s a crowd pleaser every time!

A pot with boiling water and quartered red potatoes.

STIR FRY ASPARAGUS

I love green asparagus, but I don’t like it soft or mushy. I prefer it with a slight crunch. Start by heating a skillet over high heat with a little olive oil until it’s nice and hot. Add the asparagus, season with salt and pepper, and toss it in the pan quickly. Then reduce the heat to medium-high and cook for about 5 minutes, stirring frequently. Add finely diced garlic and lemon zest, toss everything to coat, and cook for another 30 seconds. Remove from the heat.

BROWN BUTTER-MUSTARD SCALLION DRESSING

Without a doubt, I’d have no problem gobbling up all the fillings on its own. But when you toss them with this delicious creamy brown butter dressing, it changes everything. It all comes together into an exuberantly tasty roasted potato asparagus salad that you’re going to love!

ROASTED POTATO ASPARAGUS SALAD

Bring it all together in a large mixing bowl. Toss to coat the roasted potatoes and stir-fry garlic asparagus with a warm dressing. Then gently incorporate halved basil cherry tomatoes. Serve it warm or at room temperature. Once you’ve plated the salad, sprinkle over chunks of farmer’s cheese or feta. I like to add them right at the end so they stay nicely intact instead of getting lost in the mix.

Roasted potatoes, asparagus, and tomatoes in a white dish.

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Roasted Potato Asparagus Salad with Creamy Brown Butter Dressing

Roasted potatoes, asparagus, and juicy tomatoes come together in this vibrant salad, tossed with a rich brown butter mustard dressing and finished with creamy farmer’s cheese or feta. Delicious served warm or at room temperature, it’s a simple yet flavorful dish perfect for any season.

Course dinner, lunch, Salad, Side Dish

Cuisine French, German

Keyword brown butter dressing, potato salad, warm potato salad

Prep Time 15

Cook Time 15

potato roasting 35

Total Time 1 5

Servings 4 servings

Author Hani Bacova

Ingredients

Roasted Potatoes

1 lb small red potatoes 0.5kg (500 grams, 16-18oz) | washed, quartered with the skin
1 quart water 1 liter
1 tsp salt
1/2 tsp whole caraway seeds
1 ½ tbsp Olive oil
1/8 tsp salt
1/8 tsp black pepper

Stir-Fry Asparagus

1 tsp olive oil
1 pound green fresh asparagus 0.5kg (500 grams, 16-18oz) | washed, ends broken off | sliced into 1- inch (2.5 cm) pieces
1/8 tsp salt
1 pinch black pepper
2 garlic cloves finely diced
zest of one lemon

Tomato Filling

1 cup cherry tomatoes sliced in half
1/2 tsp dry basil

Warm Brown Butter dressing

1 ½ tbsp butter
4 scallions with the green parts
3 tbsp red wine vinegar
1½ tsp dijon mustard
1/4 cup heavy cream, whipping cream, cooking cream
1 pinch salt
1 pinch black pepper

Topping

1/4 cup farmer's cheese or feta

Instructions

Cook and Roast Potatoes

Preheat oven to 450°F, with the baking sheet inside, on the middle rack.
Wash, scrub potatoes, quarter potatoes.
In a medium-sized pot, bring about a quart or so of water to a boil. Season water with 1 tsp salt and caraway seeds.
Add potatoes to the boiling water. Reduce to medium heat, cook for 3-4 minutes until parcooked, but not cooked through.
Drain potatoes. Let cool slightly for 5-10 minutes.
In a small dish, stir together: 1 tablespoon olive oil, 1/4 tsp salt, 1/8 tsp black pepper.
Pour the marinade over the par-cooked potatoes and stir well.
Using a kitchen towel, take the hot baking sheet out of the oven.
Pour 1/2 tablespoon of olive oil onto the hot sheet. Add seasoned potatoes, and spread them in a single layer.
Return the baking sheet to the oven and roast for 15-20 minutes. Then set to broil/grill and broil for an additional 10 minutes, until golden brown. Stir once or twice for even browning.
Take potatoes out of the oven once golden brown, drain them onto the paper towel, then discard the paper towel.

Stir Fry Asparagus

In a small bowl, combine washed, trimmed, sliced asparagus,1/8 teaspoon salt, and a pinch of black pepper.
In a skillet, heat 1 teaspoon of olive oil. Once heated, reduce the heat to medium-low, then add the sliced asparagus mixture.
Cook, stirring for 5 minutes. Lastly, add 2 cloves of diced garlic nd lemon zest. Toss with asparagus, and cook for around 30 seconds. You want asparagus to be crunchy, not mushy. Don't overcook.
Then transfer the asparagus into a bowl and set aside.

Brown Butter Dressing

Using the same skillet, prepare the dressing.
On medium-high heat, melt 1½ tablespoons of butter, add 4 washed, sliced scallions (including the green parts), and cook for 3 minutes or until butter starts to turn brown.
Stirring, reduce the heat to medium-low.
Add 3 tablespoons of red wine vinegar and 1½ teaspoons of mustard, stir well. Season with a pinch of salt and pepper.
Pour in 1/4 cup of heavy cream/whipping and cook for 2 more minutes. Remove from heat.

Tomatoes

In a small dish, toss together 1 cup of halved tomatoes and 1/2 teaspoon of basil.

Salad Assembly

In the bowl, combine roasted potatoes and stir-fry asparagus. Add dressing and stir. Gently stir in herbed tomatoes.
Sprinkle farmer’s cheese on the top.
Enjoy warm or at room temperature.

Notes

I don’t have farmer’s cheese. Can I make it? Yes, I make it all the time. You don’t need to make a large batch for this recipe; a small batch will suffice: Farmer’s Cheese Recipe