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This is not your typical potato salad – this Potato and Asparagus Salad with Salted Rhubarb is all about layers of flavor.

Roasted potatoes and asparagus are chilled and nestled into a homemade soured cream and are then topped with a fresh chive olive oil and savory sage granola. What really makes this salad special though is the tart, salted rhubarb on the side!

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A traditional potato salad mixes all of the ingredients together and allows the flavors to beautifully meld. This Roasted Potato and Asparagus salad goes in a different direction and focuses on each ingredient layered one by one so you don’t lose each individual flavor profile!

What is Chive Oil?

This chive oil is beyond easy to make and can be used on so many different dishes! I like to use it on top of salads, soups, pastas, rice, casseroles…

Heat the olive oil on the stove to 80 degrees. Add the warm oil to a food processor with the fresh chives and blend well. Strain through a fine mesh sieve and store in a sealed container in the fridge for up to a month.

Savory Sage Granola

This homemade granola is sweet, salty and accented with bold sage! Combine rolled oats, oil, honey, salt and sage in a small bowl until evenly coated. Spread on a baking sheet and bake until golden. Remove from oven and allow to cool. Set aside for later.

Homemade Soured Cream

Begin by preparing the quick homemade soured cream. To do this you simply add a bit of lemon juice, white wine vinegar and white pepper to heavy whipping cream and whisk well. Set to the side for later – as you make the rest of the salad the cream will thicken and the flavors will meld. You can easily substitute store bought sour cream to save time!

Produce

Salted Rhubarb

Since Rhubarb is such a tart vegetable (yes – it’s a veggie!) sugar is usually added to it – but what happens when you add salt? You get a lovely juicy, salty, tart treat! A perfect addition to fresh salads!

First cut the rhubarb into roughly 1/2″ pieces and mix in a bit of salt. Set this to the side to allow the salt to work it’s magic on the rhubarb – it will soften as you make the rest of the salad.

Roasted Potatoes

I suggest using small gold potatoes for this recipe as they hold up well when roasting. Slice the potatoes, toss with melted butter and a bit of salt and add them to a baking sheet. Roast them until they are soft and beginning to brown. Remove from the oven, cool and set aside for later. Once they are cool, pop them in the fridge for a few minutes.

You can also add a bit of flavor by adding the butter to the baking dish and popping it in the oven while it’s preheating for a few minutes to create browned butter. Keep a careful eye on this though as it can burn quickly!

Roasted Asparagus

Next, add the asparagus to the same baking sheet, sprinkle with a bit of salt and roast for 4 – 6 minutes until softened. Remove from the oven and cool. Adding these to the fridge for a few minutes as well.

Bringing it all together

To serve the salad simply layer all of the ingredients in a bowl!

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Then add some of the salted rhubarb pieces along the side and drizzle a bit of the chive oil. Finish by sprinkling with the savory sage granola!

How to Serve

This salad is a great option for a nice lunch main (with my Celery Soup) or a starter for a beautiful spring meal! I suggest serving alongside dishes like White Bean + Spring Vegetable Soup, Ramp Fritters, Creamy Polenta with Spring Veggies or Crispy Braised Chicken Thighs with Artichokes!

How to Pair

The wine pairing will depend on the whole meal, but below are a few suggestions for wines that will compliment this Roasted Potato and Asparagus Salad with Salted Rhubarb.

White Wine

This salad pairs nicely with a juicy Rose or creamy Pinot Gris.

Red Wine

If you prefer reds, try this with a light Pino Noir or fruity Grenache.

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