Potato and asparagus salad
This Potato and Asparagus Salad combines tender potatoes and crisp asparagus in a zesty lemon-mayonnaise dressing. It's a refreshing side dish that's simple to prepare and perfect for gatherings.
Cook time 15 min
Prep time 15 min
Ingredients:
5 potatoes1.50 lb asparagus
1/2 cup mayonnaise
2 tbsp lemon juice
1 cup scallions
salt & pepper to taste
1/2 bunch fresh parsley
This Potato and Asparagus Salad recipe is a delightful combination of tender potatoes, crisp asparagus, and a zesty lemon-mayonnaise dressing. It's ideal for a refreshing side dish or a light meal. Easy to prepare, it perfectly balances rich and fresh flavors, making it a crowd-pleaser for any occasion.
Instructions:
- Rinse the potatoes under cold running water to remove any dirt.
- Place the potatoes in a large pot and cover with water. Add a pinch of salt to the water.
- Bring the water to a boil over medium-high heat, then reduce the heat to medium and simmer the potatoes for about 20-25 minutes, or until they are fork-tender.
- Drain the water and set the potatoes aside to cool slightly. Once cooled, peel the potatoes and cut them into bite-sized pieces.
- While the potatoes are cooking, snap or trim off the tough ends of the asparagus.
- Fill another pot with water and bring it to a boil. Add the asparagus and cook for 3-4 minutes, or until they are tender-crisp.
- Drain immediately and rinse under cold water to stop the cooking process. This will also help maintain their vibrant green color.
- Cut the asparagus into bite-sized pieces.
- In a small bowl, combine the mayonnaise and lemon juice. Stir thoroughly until the mixture is smooth and well combined.
- In a large mixing bowl, gently combine the potato pieces, asparagus, and scallions.
- Pour the mayonnaise dressing over the potato mixture and toss gently to coat all ingredients evenly.
- Season with salt and pepper to taste.
- Add the chopped parsley to the salad and give it a final gentle toss to distribute the parsley evenly throughout the salad.
- Cover the bowl with plastic wrap or transfer the salad to an airtight container.
- Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.
- Serve chilled and enjoy your refreshing Potato and Asparagus Salad!
Your Potato and Asparagus Salad is now ready to be served! This dish offers the perfect blend of textures and flavors with the creaminess of the potatoes and the crispness of the asparagus, all brought together by the tangy dressing. Enjoy this refreshing salad as a side dish or a stand-alone meal, perfect for any gathering or casual lunch.
Potato and asparagus salad FAQ:
Store any leftover Potato and Asparagus Salad in an airtight container in the refrigerator. It should stay fresh for up to 3 days. For the best flavor, consume it within this timeframe.
Potatoes are done when they are fork-tender. This typically takes about 20-25 minutes of simmering. Check by inserting a fork into a potato; if it goes in easily, they are ready.
Yes, you can substitute mayonnaise with Greek yogurt for a healthier option, or use a dairy-free mayonnaise if you need a vegan alternative.
Waxy potatoes, such as red or yellow potatoes, are ideal for this salad as they hold their shape well after cooking. Avoid starchy potatoes like Russets which may become mushy.
Absolutely! You can include other vegetables like cherry tomatoes, bell peppers, or peas for added flavor and texture. Just ensure they are appropriately cooked or raw based on your preference.
Cooking Tips:
- Boil the potatoes just until tender to maintain their shape and texture in the salad.
- Blanch the asparagus for a few minutes until they turn bright green and crisp-tender, then immediately place them in ice water to stop the cooking process and retain their color.
- Mix the dressing ingredients thoroughly before adding to the salad to ensure a well-coated and flavorful dish.
- Season the salad with salt and pepper just before serving to maintain the crispiness of the asparagus and the freshness of the parsley.
Nutrition Facts
6 ServingsCalories 230kcal
Protein 6g
Carbohydrates 36g
Fiber 6g
Sugar 4.06g
Fat 8g
More recipes
Roasted vegetable & quinoa harvest bowls
A comforting roasted vegetable and quinoa bowl with sesame dressing.
29 Jan 2026Mashed potatoes with green onions and parmesan
Creamy mashed potatoes with green onions and parmesan cheese.
27 Nov 2025Olive oil and sour cream tea cake
A moist tea cake with lemon, white chocolate, and nuts.
17 Jan 2026Homemade paleo pear & cranberry crisp
A healthy paleo dessert of pears and cranberries with a crunchy topping.
05 Jan 2026