Asparagus, Plum Tomatoes and Roast Baby Potatoes Salad

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Roast Potatoes are not just for the weekend roast but is versatile enough for other meals too. Here is a salad recipe that uses roasted baby potatoes in a different and very tasty way.

This salad is a mix of both roasted and fresh salad vegetables, vegetarian friendly and with the addition of some mozzarella or even luscious creamy burrata, it makes a delightfully tasty salad.

You can of course add your own variations of vegetables to this but the key is to use the tiny new baby potatoes, roast them til they have a bit of a crunch. Crush them a bit when you mix it with the salad so that it can absorb all that lovely salad dressing. To make it even zingier, when the potatoes come out of the oven, grate some lemon zest over it and a squeeze of lemon juice. This combination works really well with grilled fish.

The result is a colourful, healthy mid week supper for those meat free days. The best thing is that it takes less than 30 minutes to prepare.

Top tip: Roast a big batch and keep it in the fridge, you can quickly reheat it for your next meal.

Roast Baby Potatoes Salad

It's nto often that you see potatoes used in a salad like but it works really well. Try it with the new season baby potatoes. Roasting baby potatoes this way is great for a side dish to go with some lamb chops or roast chicken too. It makes a change from the traditional roast potatoes and is much quicker to make too.
Prep Time10 minutes
Cook Time19 minutes
Total Time30 minutes


  • 350 g salad baby or new potatoes
  • 2-3 tbsp cold pressed rapeseed oil
  • Salt and freshly ground black pepper
  • 4 midi plum tomatoes halved or a handful of baby plum tomatoes
  • 1/2 red onion halved
  • 1/2 red pepper cut into four pieces
  • 4 baby courgettes halved
  • 6 asparagus tips
  • 125 g ball of mozzarella or 125g mozzarella pearls mini mozzarella
  • 50 g watercress or pea shoots , rocket or other leafy green salad leaves

For the dressing

  • 1 tbsp extra virgin olive oil
  • Juice of ¼ lemon
  • ½ tsp Dijon mustard


  • Preheat the oven to 220°C/200°C fan oven/gas mark 7. Put a tray into the oven to heat up for 5 minutes.
  • Put 2 tbsp cold pressed rapeseed oil into a bowl and tip the potatoes into it. Toss well and season with salt. Tip into the roasting tray and roast for 10 minutes.
  • Brush the remaining oil over the tomatoes, onion, pepper, courgettes and asparagus and arrange on a separate roasting tray. Roast for 20 minutes.
  • Toss the potatoes at this stage to make sure they’re golden.
  • Whisk the oil, lemon juice and mustard and season well.
  • Put the pea shoots in to a salad bowl, then arrange the potatoes and roasted vegetables in the bowl and spoon the mozzarella over the top. Season well, then drizzle the dressing over the top, toss together and serve.


Cook’s tip
For a treat, use burrata in this recipe instead. It’s a wonderfully rich-flavoured mozzarella, made with cream.

This recipe was done in association with Love Potatoes’ campaign on Roast Potatoes. 

The campaign is to change the perceptions of roast potatoes from only being part of a Sunday roast to being enjoyed throughout the week. They want to help the public discover that great roast potatoes can be enjoyed mid-week, challenging the perception that they take a long time to cook, and therefore encourage the public to put the beloved roastie on their weekly meal repertoire.


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