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It’s so much more. Easy and so delicious, this will become your “potato salad” for the summer!


•3 pounds fingerling potatoes, halved lengthwise

•2 bunches asparagus, trimmed then 

cut into 1- or 1½-inch pieces on the bias

•½ red onion, diced

•1 bunch fresh dill, chopped

•1/3 cup mayonnaise

•¼ cup Dijon mustard

•sprinkle kosher salt

•sprinkle black pepper

•drizzle extra virgin olive oil


1. Preheat oven to 425°F with the rack in the top position. Place potatoes into a bowl. Drizzle with oil and a sprinkle of salt and pepper then toss to combine. 

Spill onto an unlined baking sheet. Transfer to oven and roast for 30 minutes, tossing them in the pan at the 15-minute mark.

2. Remove pan from oven. Toss potatoes on the sheet before adding asparagus, distributing it evenly over the potatoes. 

Return pan to oven and roast for an additional 5 minutes.

3. Transfer potatoes and asparagus into a large mixing bowl. Add onion, dill, mayonnaise, and mustard. Toss gently to combine. 

Taste, then season with additional salt, if desired. Serve immediately.

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