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.

  • 15 Apr 2025
  • Cook time 25 min
  • Prep time 15 min
  • 4 Servings
  • 8 Ingredients

Potato and asparagus salad

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:

5 potatoes
1000g
2 tbsp olive oil
27g
3/4 lb asparagus
340g
1 cup spearmint
90g
1 tbsp mustard
16g
1 yolk
16g
1 tbsp vinegar
16g
1/2 cup olive oil
120g

Instructions:

1. Prepare the Potatoes:
- 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.
2. Prepare the Asparagus:
- 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.
3. Make the Dressing:
- 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.
4. Assemble the Salad:
- 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.
5. Serve:
- 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 Size410 grams
Energy
Calories 230kcal11%
Protein
Protein 8g5%
Carbohydrates
Carbohydrates 45g14%
Fiber 7g19%
Sugar 3.74g4%
Fat
Fat 40g45%
Saturated 6g19%
Cholesterol 45mg-
Vitamins
Vitamin A 50ug5%
Choline 80mg14%
Vitamin B1 0.34mg28%
Vitamin B2 0.22mg17%
Vitamin B3 3.51mg22%
Vitamin B6 0.84mg49%
Vitamin B9 90ug22%
Vitamin B12 0.08ug3%
Vitamin C 55mg60%
Vitamin E 1.24mg8%
Vitamin K 40ug34%
Minerals
Calcium, Ca 60mg4%
Copper, Cu 0.44mg49%
Iron, Fe 4.03mg37%
Magnesium, Mg 70mg17%
Phosphorus, P 210mg17%
Potassium, K 1350mg40%
Selenium, Se 7ug12%
Sodium, Na 60mg4%
Zinc, Zn 1.33mg12%
Water
Water 290g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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