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Asparagus and New Potato Salad

A bright and fresh salad featuring tender new potatoes and crisp-tender asparagus, dressed in a lemony herb vinaigrette.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 lbs new potatoes
  • 1 lb asparagus
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh chives, chopped
  • 1 clove garlic, minced
  • 1 large lemon (for juice and zest)
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • Crumbled feta or shaved Parmesan (optional)
  • Toasted pine nuts or sliced almonds (optional)

Instructions

  1. Halve larger new potatoes for uniformity, then boil in salted water until tender (12-15 minutes). Drain and cool slightly.
  2. Trim woody ends from asparagus, then blanch in the boiling water for 2-3 minutes. Transfer to ice water, drain, and cut into 1-2 inch pieces.
  3. For the dressing, whisk together lemon juice, lemon zest, Dijon mustard, minced garlic, olive oil, salt, and pepper.
  4. In a large bowl, combine warm potatoes, asparagus, dill, and chives. Pour dressing over the top and toss gently.
  5. Let the salad rest for 10-15 minutes for flavors to meld. Taste and adjust seasoning as needed. Serve warm, at room temperature, or chilled.

Notes

Choose evenly sized new potatoes or halve larger ones for uniform cooking. Don’t overcook the asparagus; aim for crisp-tender. Warm potatoes absorb flavor better.

  • Author: jayne
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Boiling
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 2g
  • Sodium: 300mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: asparagus, potato salad, side dish, summer salad, meal prep