Spring Roasted Potato Salad

Step 1

Heat oven to 450°F. Spray 18x13-inch rimmed baking pan with cooking spray.

Step 2

In small bowl, mix dressing ingredients with whisk.

Step 3

Place potatoes in center of baking pan, and drizzle with 1 tablespoon of the oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Spread in single layer in pan. Roast 30 minutes, turning once.

Step 4

In medium bowl, toss asparagus with remaining 1 tablespoon oil.

Step 5

Remove potatoes from oven, and arrange asparagus on baking pan with potatoes. Roast 5 to 7 minutes or until potatoes are lightly browned and asparagus is tender.

Step 6

Transfer roasted vegetables to serving bowl. Add dressing; toss to coat. Let stand 15 minutes to allow vegetables to absorb dressing. Add arugula; toss to combine. Serve immediately.