Asparagus potato salad
Instructions
Choose the right potatoes
New potatoes are ideal for this salad because of their thin skins and soft, creamy consistency. They maintain their shape well after cooking, making them great for salads that require a firm yet tender bite. These potatoes retain their form and excel at absorbing flavours from dressings and seasoning.
Blanching asparagus and peas
Blanching asparagus and peas preserves their bright green colour and improves their crisp texture. You only need to submerge them in boiling water for about a minute. This enhances their colour and softens them slightly without losing their crispness. After boiling, it is important to transfer the asparagus and peas to ice water to stop the cooking process immediately.
Generously salt the water
When boiling potatoes, ensure you add plenty of salt to the water. This significantly improves the flavour of the potatoes. We recommend using 1 teaspoon of salt. Most of this salt will drain away with the water after the potatoes are cooked, preventing the salad from becoming too salty.
FAQ: Questions about asparagus potato salad
We have answered a few of the most common questions to help you make the best asparagus potato salad possible.
Nutritional values
Nutritional value, per
414 Kcal
| Fibre | 11.2 gram fibers |
| Protein | 6.8 % |
| Carbohydrates | 63 % |
| Fat | 14.8 gram |
Ingredients
|
New potatoes
|
450 g |
|---|---|
|
Asparagus, cut into 2½ cm pieces (woody stems discarded)
|
10 stalks |
|
A handful of sugar snap peas
|
|
|
Dijon mustard
|
1 tbsp |
|
Olive oil
|
1 tbsp |
|
Lemon, juice
|
½ |
|
Capers, drained and chopped
|
1 tbsp |
|
Salt
|
|
|
Black pepper
|
Other recipes
Enjoy this easy asparagus potato salad
Our simple and easy asparagus potato salad is a must-try recipe for your dinner table. It is made from a few humble ingredients that come together in just about 30 minutes. The three main ingredients are potatoes, snap sugar peas, and asparagus. They are joined by a tangy dressing for a bright and refreshing finish.
While you need to perform some slicing and dicing, the potatoes pretty much take care of themselves as you quickly prepare the greens and the dressing.
Tender potatoes mixed with crisp greens
We like our potatoes to have a tender texture with a slight crispiness from their skin. That way, their soft base pairs wonderfully with crisp asparagus and sugar snap peas. Asparagus has a mild earthy flavour that goes wonderfully together with the sweeter sugar snap peas. Throw them together and enjoy the fresh, summery notes they bring to the salad.
Dressed with a lemon mustard dressing
Never underestimate the power of a lively dressing! The flavoursome base of our dressing consists of lemon juice, olive oil, mustard, and capers. The lemon juice provides a sharp, zesty edge that is balanced by the rich olive oil. We think capers and mustard are fun additions, giving the dressing a small heat and a fresh, tangy touch. The capers also bring a firm bite with a tender inside to the crispy salad.
The perfect companion for a big meal
This asparagus potato salad is an excellent side for a number of dishes. Roasted meats? Grilled fish? This recipe fits the bill impeccably. Its fresh ingredients and tangy dressing form the perfect counterpoint to savoury, succulent meats.
You can also pair the salad with delicious stuffed chicken or stuffed turkey breast. It is equally well-suited for a relaxed summer picnic, where its bright flavours can be enjoyed with a selection of cheeses and cold cuts.
Change up the recipe
You can make several simple swaps or additions to the asparagus potato salad. Adding white cheese introduces a creamy, tangy element that contrasts with the fresh vegetables and bright dressing. The slightly salty and crumbly texture of the cheese works particularly well with the lemon and capers.
Roasted cherry tomatoes bring a remarkable balance of sweetness and slight acidity to the salad. Roasting them caramelises their natural sugars, giving them a deep, sweet flavour with a hint of smokiness. Mix them into the salad just before serving to add a vibrant colour and sweetness.
If you want a slightly firmer crunch, try swapping the sugar snap peas with blanched green beans. Green beans provide a more substantial texture while still offering a fresh, green element.
Do you prefer a less tangy dressing? Switch out the lemon-capers-mustard mix with a classic Dijon vinaigrette. Whisk together Dijon mustard, white wine vinegar, olive oil, and a pinch of salt and pepper to create a milder, more balanced dressing.
