Potato salad is a classic summertime dish for pot lucks, picnics, and more. Traditionally most potato salads are loaded with mayo and the potatoes are boiled until soft. There are few potato salads that I love for those reasons which is why I created a delicious new way to make potato salad that you are going to love so much. I am all about adding in crisp veggies into my potato salad, a little something pickled, and roasting the potatoes instead of boiling them for extra flavor and texture is a game changer. This recipe for roasted potato salad with asparagus, pickled fennel, and herbs will quickly become your new favorite potato salad.

I have never met a roasted potato that I didn’t like and love to eat them cold the next day leftover, which is how I came up with the idea for this potato salad recipe. I love adding in seasonal veggies that are just blanched so that they retain their crispness and vibrant color. I also recommend adding in a pickled element into potato salad as well, which is why I decided to quick pickle some fennel that really adds such nice flavor to the salad as well. Fennel pairs so well with potatoes, and the pickled flavor not only adds crunch, but such delicious flavor as well. Fresh herbs like dill and chives plus a tangy vinaigrette truly make this potato salad unlike any other. There is a ton of texture and flavor in each bite and it pairs perfectly with a piece of grilled fish or chicken, but also is great on its own.

It’s so great to bring to your favorite summer function or just to meal prep for the week. I love having it in the fridge for easy lunches or light dinners.

Here are some recipe substitution ideas if needed:

• Use any small potato that you like, just make sure they are cut into bite sized pieces so potatoes cook evenly.

• Swap the asparagus and peas if desired for green beans, snap peas, or broccoli.

• Instead of pickling fennel, you could add in dill pickles here instead.

• If you prefer another herb rather than dill, basil is a great substitute.

• You can use dried dill instead of fresh if that is what you have on hand.

Ingredients:

• 1 Lb. Small Potatoes (can use any variety here)

• 1 Bundle of Asparagus

• 1 Cup Fresh Peas (can use frozen if fresh are unavailable)

• 1 Bulb Fennel

• 1/2 Cup Castelvetrano Olives

• 1 Tbsp. Dill

• 2 Tbsp. Chives

• 1/4 Cup Apple Cider Vinegar

• 1 Tsp. Fresh Lemon Juice

• 1 Tbsp. Dijon Mustard

• 1 Tbsp. Honey

• 3 Tbsp. Olive Oil

• 1/8 Tsp. Crushed Red Pepper Flakes

• 1 1/2 Tsp. Salt

• 1/2 Tsp. Black Pepper

For the Pickled Fennel:

• 1/2 Cup White Vinegar

• 1/2 Cup Water

• 1 Tsp. Kosher Salt

• 1 Tsp. Sugar

• 2 Fresh Dill Stems

Directions:

• Preheat oven to 425 degrees.

• Make pickled fennel by cutting off stems and removing the hard core on the fennel bulb and slice into thin strips.

• Add vinegar, water, salt, pepper, and dill in a mason jar or bowl and add fennel. Place lid on and shake the jar to coat the fennel. Chill until ready to add to potato salad.

• Cut potatoes in half if needed for size and then toss with 1 tbsp. olive oil, 1 tsp. salt, and 1/4 tsp. black pepper. Bake for 30-35 minutes until golden brown and let cool completely.

• Bring a pot of salted water to a boil and blanche asparagus and peas for 1-2 minutes and directly remove from the pot and place into ice water to prevent them from cooking any further.

• Make vinaigrette by combining apple cider vinegar, dijon, honey, lemon, 2 tbsp. oil, the rest of the salt and pepper, and red chili flake and whisking until combined.

• Add cooled roasted potatoes, asparagus, peas, olives, fennel, dill, and chives in a bowl.

• Toss with half of the vinaigrette, adding more if desired.

• Taste test for salt and pepper and add more if needed.

• Serve immediately or refrigerate for up to 3-4 days.

How gorgeous is this salad? I can’t wait for you to give it a try for yourself!