Potato and asparagus salad
Discover a refreshing Potato and Asparagus Salad! Combining tender potatoes, vibrant asparagus, and a touch of fresh spearmint, this nutritious dish is dressed with a zesty mustard and olive oil vinaigrette. Perfect for a light lunch or a delightful side.
- 27 Apr 2024
- Cook time 25 min
- Prep time 15 min
- 4 Servings
- 8 Ingredients
Potato and asparagus salad is a refreshing and nutritious dish that's perfect for any occasion. Combining the heartiness of potatoes with the fresh, green crunch of asparagus, and enhanced by a tangy mustard dressing, this salad provides a well-balanced and flavor-packed meal.
Ingredients:
Instructions:
- Peel and cut the potatoes into bite-sized pieces.
- Place them in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil over medium-high heat. Reduce to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes.
- Drain the potatoes and let them cool down to room temperature.
- Trim the woody ends of the asparagus.
- Cut the asparagus into bite-sized pieces.
- Heat 2 tbsp of olive oil in a large skillet over medium heat.
- Add the asparagus and sauté until tender but still crisp, about 5-7 minutes.
- Remove from heat and let cool.
- In a small bowl, whisk together the mustard, egg yolk, and vinegar.
- Slowly drizzle in the 1/2 cup of olive oil while continuously whisking until the dressing is well emulsified.
- Season with salt and pepper to taste.
- In a large mixing bowl, combine the cooled potatoes and asparagus.
- Tear the spearmint leaves and add them to the bowl.
- Pour the dressing over the vegetables and gently toss to combine, ensuring everything is evenly coated.
- Transfer the salad to a serving dish.
- Garnish with additional spearmint leaves if desired.
- Serve immediately or refrigerate for up to a few hours before serving.
Tips:
- Choose firm, blemish-free potatoes and fresh asparagus with tight tips to ensure the best texture and flavor.
- Cooking the potatoes with their skins on helps maintain their flavor and nutrients. Peel them after boiling if desired.
- For a vibrant green color, blanch the asparagus in boiling water for 2-3 minutes and immediately transfer them to an ice bath to stop the cooking process.
- Use a whisk or blender to emulsify the mustard, yolk, vinegar, and olive oil into a smooth and creamy dressing.
- Allow the salad to sit for at least 15 minutes before serving to let the flavors meld together.
- Garnish with fresh spearmint leaves just before serving for an extra burst of freshness.
By following these steps, you'll create a delightful potato and asparagus salad that's sure to impress. The combination of tender potatoes, crisp asparagus, and a zesty mustard dressing garnished with spearmint offers a harmonious blend of flavors, making this salad a standout choice for any dining occasion.
| Nutrition Facts | |
|---|---|
| Serving Size | 410 grams |
| Energy | |
| Calories 230kcal | 9% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 45g | 14% |
| Fiber 7g | 19% |
| Sugar 3.74g | 4% |
| Fat | |
| Fat 40g | 45% |
| Saturated 6g | 19% |
| Cholesterol 45mg | - |
| Vitamins | |
| Vitamin A 50ug | 5% |
| Choline 80mg | 14% |
| Vitamin B1 0.34mg | 28% |
| Vitamin B2 0.22mg | 17% |
| Vitamin B3 3.51mg | 22% |
| Vitamin B6 0.84mg | 49% |
| Vitamin B9 90ug | 22% |
| Vitamin B12 0.08ug | 3% |
| Vitamin C 55mg | 60% |
| Vitamin E 1.24mg | 8% |
| Vitamin K 40ug | 34% |
| Minerals | |
| Calcium, Ca 60mg | 4% |
| Copper, Cu 0.44mg | 0% |
| Iron, Fe 4.03mg | 37% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 210mg | 17% |
| Potassium, K 1350mg | 40% |
| Selenium, Se 7ug | 12% |
| Sodium, Na 60mg | 4% |
| Zinc, Zn 1.33mg | 12% |
| Water | |
| Water 290g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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