potato asparagus salad

This Warm Potato Asparagus Salad makes a great side dish for any occasion. Using baby potatoes, fresh asparagus and a tangy easy vinaigrette, this is a potato salad with a difference.

Warm Potato Asparagus Salad

500 g baby potatoes, cut in half ((1.1lb))

spears asparagus, trimmed and halved

spring (green) onions, finely chopped

parsley,

extra virgin olive oil ((notes))

sherry vinegar ((notes))

wholegrain mustard

honey

garlic,

¼ teaspoon each of salt and pepper

Place the potatoes into a saucepan and cover with water. Bring it to a boil over high heat for 10 minutes, until only just fork tender.

Drop the asparagus into the boiling water and let it cook for 2-3 minutes. Drain well and heat over low heat for about 15 seconds just to steam off any moisture.

Add the onions and parsley to the saucepan and set aside.

To make the dressing, place the oil vinegar, mustard, honey, garlic, salt and pepper in a small jar with a lid. Give it a good shake until cloudy and well mixed.

Add the dressing to the saucepan and stir to combine everything well. Tip it onto a serving platter and serve.

Here&#039;s a warm and seasonal potato asparagus salad with dill vinaigrette that I love to serve in spring and summer with crispy potatoes, fresh green veg and a sharp and tangy dressing.

Warm Potato Asparagus Salad With Dill Vinaigrette

kg potatoes (waxy variety e.g. Vivaldi or Fingerling)

Asparagus

Peas

tbsp Dill (fresh, chopped)

tbsp Parsley (fresh, chopped)

tbsp Chives (fresh, chopped)

Shallot (finely diced)

Mustard powder (or 1 tbsp Dijon mustard)

tbsp White wine vinegar

Lemon

tbsp Olive oil

Salt and pepper

Preheat the oven to 180C/355F and place a baking tray in it to heat up.

Slice the potatoes lengthways. Pour the oil into the hot tray and then add the potatoes, mainly cut side down. Sprinkle with salt and cook for 45 minutes or until brown and crispy on the outside and tender on the inside.

Slice the asparagus into small pieces and bring a saucepan of salted water to a boil. Cook the peas and asparagus together for 2-3 minutes or until tender. If using frozen peas, add them to the water 1 minute before and bring the water back to the boil before adding the asparagus.

Make the dill vinaigrette dressing by measuring the ingredients into a jar and shaking or whisking to combine and emulsify. Season to taste, and add more lemon juice if needed.

Drain the vegetables and place them and the potatoes back into the warm saucepan. Pour over the dill vinaigrette dressing and gently toss to combine before transferring it to a warm serving bowl.

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Top 2 potato asparagus salad recipes from across the web

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Warm Potato Asparagus Salad With Di...

The most viewed potato asparagus salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine