Warm Potato Asparagus Salad
A fresh and satisfying warm salad combining tender potatoes and crisp asparagus tossed in a light, tangy dressing with herbs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: European
- Diet: Vegan
Ingredients
- Baby potatoes
- Fresh asparagus
- Olive oil
- Dijon mustard
- Garlic
- Lemon juice
- Red wine vinegar
- Salt
- Black pepper
- Fresh herbs (such as parsley or dill)
Instructions
- Wash and halve the baby potatoes, then place them in a pot of salted water. Bring to a boil and cook for 10–15 minutes until tender. Drain and set aside.
- Trim the asparagus and cut into bite-sized pieces. Blanch in boiling water for 2–3 minutes until bright green and just tender, then drain.
- In a small bowl, whisk together olive oil, Dijon mustard, minced garlic, lemon juice, red wine vinegar, salt, and black pepper to create the dressing.
- While the potatoes are still warm, combine them with the asparagus in a large bowl.
- Pour the dressing over the vegetables and gently toss to coat evenly.
- Sprinkle with fresh herbs and adjust seasoning if needed.
- Serve warm or slightly cooled.
Notes
- Add feta or goat cheese for a creamy variation.
- Include toasted nuts or crispy bacon for extra texture.
- Roast the potatoes instead of boiling for a deeper flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Can be served warm, at room temperature, or cold.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
Find it online: https://thefamilycooking.com/warm-potato-asparagus-salad/
