Roasted Potato, Asparagus & Pea Salad

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Spring vibes on a plate! This Roasted Potato, Asparagus & Pea Salad is totally plant-based, packed with fresh, seasonal goodness, and tossed in a zesty mustard-lemon dressing. Add some fresh mint, dill, and tangy pickled onions, and you’ve got a salad that’s crunchy, bright, and full of flavour – perfect for lunch, dinner, or just showing off your spring veggies!

Why you will love this recipe

• It’s fresh, vibrant, and full of spring energy
• The combo of roasted potatoes, crisp asparagus and sweet peas is unbeatable
• That mustard-lemon dressing? Tangy, punchy, and totally addictive
• Fresh herbs and pickled onions take it to the next level
• It’s 100% plant-based, super satisfying, and easy to throw together
• Perfect for meal prep, picnics or your next spring feast!

What you will need to make this recipe

• Potatoes (of choice)
• Asparagus
• Lemon
• Wholegrain mustard
• Dijon mustard
• Peas
• Pickled onions
• Dukkah (optional)
• Spring onion
• Onion powder
• Fresh mint
• Fresh dill
• Chilli flakes
• Maple syrup
• Olive oil
• Salt

How to make this recipe

Preheat your oven to 200°C (fan-forced) – you want it nice and hot so the potatoes get that irresistible golden crunch. Grab your potatoes and slice them in half (or quarters if they’re larger). Par-boil for 10-15 minutes first and then drain and dry thoroughly. Toss them in a generous drizzle of olive oil, a sprinkle of onion powder, and a good pinch of salt. Give everything a good mix with your hands so each piece is evenly coated – this helps them roast up beautifully. Spread the potatoes out on a lined baking tray, making sure they’re in a single layer with a bit of breathing room between each piece (this is key to getting crispy edges, not soggy spuds!). Pop them in the oven for about 25–30 minutes, flipping them halfway through. You’ll know they’re done when they’re golden, crisp, and smell absolutely divine.

While the potatoes are working their magic, bring a small pot of salted water to the boil. Toss in your peas and blanch them for just 2–3 minutes – you want them to stay vibrant green and slightly sweet, not mushy. Once they’re done, drain them immediately and rinse under cold water to stop the cooking. This quick shock also helps them keep that gorgeous colour.

Next up, the asparagus. Trim off the woody ends and chop the spears into roughly three pieces each. Heat a drizzle of oil in a pan over medium heat and toss the asparagus in. Let them char lightly for a few minutes – you’re aiming for tender with a bit of bite and some nice golden spots. Once they’re just cooked through, take them off the heat and set them aside.

Now grab your spring onions and slice them into thin rings. These little pops of freshness add a lovely sharpness that balances the creamy potatoes and earthy asparagus. Set them aside while you whisk together the dressing.

For the dressing, combine olive oil, freshly squeezed lemon juice, dijon mustard, wholegrain mustard, maple syrup, and a pinch of salt in a small bowl or jar. Whisk or shake it up until it’s creamy and emulsified – it should look glossy and smell zesty and tangy. Taste and adjust as you like – add more lemon for brightness or a touch more maple for sweetness.

To bring it all together, add the roasted potatoes to a large bowl along with your pickled onions, spring onion, peas, and charred asparagus. Pour over the dressing and gently toss everything until evenly coated. Try not to overmix – you want the potatoes to stay a little crisp on the outside.

Finish with a sprinkle of fresh herbs like mint and dill for that hit of freshness. You can also add extras like toasted nuts, vegan feta, or even some avocado if you want to make it more substantial.

This salad is best served slightly warm or at room temperature when all the flavours can really shine. It’s the perfect spring dish – fresh, zesty, and hearty enough to hold its own at a BBQ or as a light dinner with some crusty bread on the side.

Tips for perfecting this recipe

• Space out your potatoes on the tray so they roast and crisp up instead of steaming
• Flip halfway through roasting for even golden edges on all sides
• Blanch peas briefly (just 2–3 minutes) to keep them bright green and tender
• Char the asparagus lightly – don’t overcook, you still want a little crunch
• Taste and tweak your dressing – balance the lemon, mustard, and maple to your liking.
• Toss the salad gently so the potatoes stay crispy and don’t break apart
• Serve warm or room temperature to let all the flavours shine
• Finish with fresh herbs like dill and mint right before serving for the freshest aroma
• Optional extras: add vegan feta, toasted almonds, or avocado for extra flavour and creaminess

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