Roasted Sheet Pan Potato Salad

By Romel Bruno

Published May 17, 2023

  • Joe Lingeman for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
40 minutes
Rating
5(780)
Comments
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In this homage to warm, mustardy German-style potato salads, bite-size potatoes are roasted with asparagus and sliced leeks until crisp, then tossed with a simple shallot-and-mint vinaigrette, which soaks into the warm vegetables and infuses them with flavor. Using just one pan makes things simple: less cleaning, more eating. Serve as a side dish, or add hard-boiled eggs for a hearty vegetarian dinner.

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Ingredients

Yield:4 servings

FOR THE SALAD

  • 1 ½ pounds baby potatoes, halved if large

  • 3 tablespoons olive oil

  • Kosher salt (such as Diamond Crystal) and black pepper 

  • 1 bunch thick asparagus (about 1 pound), ends trimmed, stalks cut crosswise in thirds 

  • 1 large leek, white and light green parts only, halved lengthwise then cut into ½-inch-thick half-moons 

  • 1 teaspoon sweet paprika 

  • 4 hard-boiled eggs (optional), quartered

FOR THE SHALLOT DRESSING

  • ⅓ cup olive oil 

  • 2 tablespoons sherry vinegar

  • 1 small shallot, minced (about 2 tablespoons)

  • 1 tablespoon Dijon mustard 

  • 1 teaspoon honey 

  • 2 tablespoons chopped fresh mint leaves (from about ⅓ bunch)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

42 grams carbs; 149 milligrams cholesterol; 499 calories; 22 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 33 grams fat; 7 grams fiber; 932 milligrams sodium; 12 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees. Place the potatoes on a large sheet pan, drizzle with 2 tablespoons of olive oil and season with 1 teaspoon salt and 1 teaspoon pepper. Toss to coat, then spread in an even layer and roast for 15 minutes.

  2. Step 2

    In a medium bowl, toss asparagus and leek slices with the remaining 1 tablespoon olive oil and the paprika. Take the potatoes out of the oven and give them a stir. Spread the vegetables evenly on top of the potatoes. Cook until the vegetables are tender and browned in spots, 10 to 15 minutes.

  3. Step 3

    While the vegetables are roasting, make the dressing: Combine the olive oil, vinegar, shallot, mustard, honey and mint in a bowl, then whisk to combine.

  4. Step 4

    When the vegetables are done, spoon the dressing over everything and let sit for about 5 minutes. Serve with hard-boiled eggs, if desired, and sprinkle with mint.

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Ratings

5 out of 5
780 user ratings
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Comments

Kay

I wonder why the recipe calls for putting the potatoes in the sheet pan and THEN mixing them up with the oil! MUCH easier and more effective to put the potatoes in a bowl, add the oil, toss to coat evenly and then spread on the sheet pan. And the recipe calls for a bowl in the next step. Surely one can use the same bowl for both.

G. Smith

This was easy and delicious! I followed the recipe as written, except for the fact that I doubled the potatoes because I had a 3# bag of Yukon Golds and a hungry crew to feed (so I also doubled the dressing); I also added a can of chickpeas (rinsed & drained) to the bowl with the asparagus and leeks, because who doesn't love crispy chickpeas? I let it all roast for an extra 10 minutes because we like our roasted asparagus well done. The mint was a welcome flavor addition to the yummy dressing.

Amanda

It may not be German potato salad, but after 6 years in Berlin, I can attest this is a very German-inspired, hearty but fresh spring dish. New potatoes, asparagus, leeks and mint are German obsessions in the spring. Next time I’ll cut the honey and not use balsamic, made the dressing too thick and sweet.

Bern

I did not have fresh asparagus but I had some pickled so I added it after the potatoes were cooked, I did cover the potatoes with foil for the first 20 minutes to accelerate the dish, also added some diced dill pickle and some fresh dill (I did not have mint) after it cooled down.

Diana

I realized I forgot to comment last time I made this. Like another commenter, I added chickpeas to the recipe, and served it to a group of friends at a barbecue. All raved about it, and asked why I had not made it before. It is such a wonderful salad, I have now added it to my regular spring/summer rotation.

Brian

Recipes says add mint to dressing then sprinkle mint on top but never says to reserve some for that purpose.

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