Potato and asparagus salad
This potato and asparagus salad combines hearty potatoes with crisp asparagus, dressed in a tangy mustard vinaigrette and fresh spearmint for a refreshing touch. It's a nutritious dish suitable for any occasion.
Cook time 25 min
Prep time 15 min
Ingredients:
5 potatoes2 tbsp olive oil
3/4 lb asparagus
1 cup spearmint
1 tbsp mustard
1 yolk
1 tbsp vinegar
1/2 cup olive oil
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.
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.
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.
Potato and asparagus salad FAQ:
For boiling the potatoes, a large pot that can hold at least 4-6 quarts is recommended. For sautéing the asparagus, a large skillet or frying pan is ideal, preferably around 10-12 inches in diameter.
The potatoes are done when they are fork-tender, which typically takes about 15-20 minutes of simmering. Check by piercing one with a fork; it should go in easily without resistance.
Yes, if you don't have spearmint, you can use other fresh herbs like parsley, basil, or cilantro, though the flavor will differ slightly.
You can store leftovers in an airtight container in the refrigerator for up to 2-3 days. It's best enjoyed fresh, but it will keep well for a short time.
You can use any type of mustard you prefer, such as Dijon, yellow, or whole grain mustard. Dijon mustard is commonly recommended for its smooth texture and tangy flavor.
Cooking 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.
Nutrition Facts
4 ServingsCalories 230kcal
Protein 8g
Carbohydrates 45g
Fiber 7g
Sugar 3.74g
Fat 40g
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