Savour the taste of a summer classic with a modern twist. This potato salad, made with roasted potatoes, asparagus and onions makes a perfect side dish for grilled chicken, fish or beef.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 lb. asparagus spears, cut into 1.5 inch (4 cm) pieces
2 medium red onions,, cut into wedges
2 Tbsp. oil
5 cups small red and white potatoes, quartered (unpeeled)
1/2 cup Kraft Roasted Garlic and Chive Dressing
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How do I make it ?
TOSS asparagus, onions and 2 tsp (10 mL) oil; set aside.
IN a large roasting pan, toss potatoes with remaining oil.
BAKE potatoes at 400°F (200°C) for 45 minutes, turning once. Add vegetables to pan. Bake 15 minutes or until potatoes and vegetables are tender.
COOL to room temperature and toss with salad dressing.
Calories From Fat
% Daily Value
Fat 11.4 g
Saturated fat 0 g
Carbohydrate 35.7 g
Fibre 4.7 g
Sugars 0 g
Protein 5 g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.