I am not a fan of mayo-based potato salad, but I can eat this stuff all day long!


  • 3 medium sweet potatoes, peeled and chopped
  • 2 small potatoes, peeled and chopped
  • 12 oz of fresh green beans
  • 1 bunch fresh asparagus
  • 2 heads of garlic
  • 2 tablespoons olive oil
  • salt and pepper to taste

In a separate bowl whisk together:

  • 1/8 cup olive oil
  • 1-2 tablespoons parmesan cheese
  • 2-3 tablespoons fresh dill
  • 1-2 tablespoons chopped fresh parsley
    (if I am making this for kids, I won’t add as much of the herbs)


  1. Chop potatoes in uniform cubes and throw in bowl.
  2. Cut beans and asparagus in equal sizes as well and add them in.
  3. Drizzle with olive oil and salt and pepper.
  4. Toss until all veggies are covered. Spread on a baking sheet. T
  5. ake the garlic heads and chop off the top. Place garlic heads face-up on sheet with the veggies
  6. . Bake in 425 degree oven for 35-45 minutes, flipping once half way. .
  7. When veggies are done, let cool for 5 minutes.
  8. Squeeze roasted garlic cloves into the oil mixture (Makes such a difference- when garlic is roasted is sweet and delicious!). Stir well.
  9. Dump potatoes and veggies into a large serving bowl and cover with the garlic and olive oil mix. Toss to coat throughly and serve.

I like this both warm or cold. I just like it, period!

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