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Maple-Mustard Potato Salad

Maple-Mustard Potato Salad

The end of the summer is near but we still have one big BBQ or family gathering ahead of us. Labor Day is right around the corner. Here is one of my favorite
“healthy” potato salads to bring to share with your loved ones this holiday. With only a few simple ingredients, this recipe can be prepped in 5 minutes, one bowl, and only takes 30-35 minutes to bake. 


Potato + Veggies Ingredients

2 pounds baby yellow potatoes + 1 bunch asparagus chopped

  • 1 Pinch sea salt and black pepper
  • 1 Tbsp avocado oil 


  • cup diced green onion
  • 1/4 cup fresh chopped parsley(optional)


  • Paleo Chef Maple Mustard Dressing


To make: 

Preheat oven to 350 degrees. Slice potatoes & chop asparagus 3 way.

Toss vegetables in avocado oil & sea salt.

Roast for 30-40 minutes until potatoes are crisp. I like to keep the skin facing up and the open potato half facing down to give it a crips and cook faster.

Once finished, toss potatoes and asparagus in maple mustard dressing.

Top with chopped scallions and fresh parsley. (Add to your liking).


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