Springtime Potato Asparagus Salad
April 30th, 2018 / By KellyLiken
This potato asparagus salad just screams springtime! It’s a perfect side dish to celebrate the beginning of grilling season. Throw your favorites of the grill, invite some friends over and serve it all up with a yummy potato asparagus salad.
I LOVE potatoes. I mean I REALLY ADORE them.
There is something so comforting about potatoes. There must thousands of ways to prepare them, and I haven’t yet found one that sucks. Baked, boiled, stuffed, grilled, roasted. I can definitely get myself in trouble with the crispy and fried varieties. French fries, chips, tater tots, crispy smashed potatoes… they are all perfect culinary delights. Delights that I probably shouldn’t partake of as often as I do, but what the heck… they’re veggies after all, and veggies are good for you, right?!
Well, this springtime potato and asparagus salad is chockful of crunchy spring vegetables along with those potassium rich new potatoes. This salad is a match made in potato heaven. Delicious AND nourishing all at once.
Maybe it’s because they’re my favorite but I think that the humble potato gets a bad wrap in this protein centric world. The facts are that its not the potato that makes the french fries a questionable daily choice. (but a perfect weekly one!)
One medium-sized (5.3oz) skin-on potato has:
- Just 110 calories
- No fat, sodium or cholesterol
- Nearly half your daily value of vitamin C
- More potassium than a banana
- A good source of vitamin B6
- Fiber, magnesium and antioxidants
- Resistant starch
When you add in the phyto nutrients, antioxidants and prebiotics of the asparagus, peas and radishes this potato salad really packs a one, two punch. Serve it alongside my slow roasted pulled pork for a perfectly balanced entertaining menu.
Springtime Potato Asparagus Salad
This potato asparagus salad screams spring! The sharp lemony-dijon vinaigrette complements the creaminess of the new potatoes and the fresh herbs tie everything together.
Ingredients
- 1 lb New Potatoes
- 1 bunch Asparagus cut into 1" lengths
- 6 Radishes shaved thin
- 1 C Sugar Snap Peas julienned
- 2 T Parsley chopped
- 2 T Dill chopped
- 2 T Tarragon chopped
- 2 T Chives chopped
- Salt and Freshly Ground Black Pepper to taste
Lemon Dijon Vinagrette
- 1 T Dijon Mustard
- 2 T Shallot minced
- 1/4 C Lemon Juice fresh squeezed
- 1 t honey
- 1/2 C Olive Oil
- Salt and Freshly Gound Black Pepper to taste
Instructions
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Cut the new potatoes in half or quarters depending on their size. Place in a large sauce pot and cover with cool salted water. Bring to a boil and cook until they are tender, about 15 minutes.
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Meanwhile, put all of the vinaigrette ingredients in a tightly sealed jar and shake it up! Allow to sit while the potatoes cook to meld the flavors together.
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When the potatoes are almost tender, add the asparagus to the water for 3 minutes. Fish them out and plunge them into ice water right away. This will keep them crispy and vibrant.
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Strain the potatoes and immediately dress the hot potaoes with half of the dressing you just made. Season them to taste and set aside to cool thoroughly while you prep the other veggies.
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Jullienne the snap peas, shave the radishes either with a sharp knife or a mandoline and chop the fresh herb. When the potatoes are cool, toss everything together. There should be enough dressing already, but feel free to add more if you like it saucy!
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