Asparagus Potato Salad
Discover how to make a simple and delicious asparagus potato salad with fresh ingredients, perfect for any occasion or meal.
Ingredients
- 1 lb 450g fresh asparagus, trimmed and cut into 2-inch pieces
- 1.5 lbs 700g baby potatoes or Yukon gold potatoes, halved
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove minced
- 2 tbsp fresh dill chopped (or parsley/chives)
- Salt and black pepper to taste
- Optional: 2 tbsp vegan mayonnaise
- Optional: 1/4 cup red onions thinly sliced
- Optional: 2 tbsp toasted nuts e.g., almonds or walnuts
Instructions
- Wash and halve the potatoes. Boil them in salted water until fork-tender, about 10-15 minutes. Drain and let them cool slightly.
- Trim the woody ends of the asparagus and cut into 2-inch pieces.
- Blanch the asparagus in boiling water for 2-3 minutes, then immediately transfer it to an ice bath to retain its crispness and bright green color.
- Mix olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small bowl. To make the dressing creamier, mix in vegan mayonnaise.
- In a large bowl, combine the potatoes, asparagus, and optional red onions.
- Drizzle the dressing over the top and gently toss to coat evenly.
- Sprinkle with fresh dill and optional toasted nuts for garnish.
- Serve the salad warm for a cozy dish or chill it for a refreshing option. Enjoy as a side dish or a light main course.
Notes
- Customization: Feel free to add chickpeas, grilled tofu, or other seasonal vegetables to enhance the salad.
- Storage: Keep any extras fresh by sealing them in an airtight container and storing in the fridge for up to three days.
- Seasonal Swaps: If asparagus is unavailable, green beans or sugar snap peas make excellent substitutes.