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.
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.
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 per serving
4 ServingsCalories 230kcal
Protein 8g
Carbohydrates 45g
Fiber 7g
Sugar 3.74g
Fat 40g
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