Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Asparagus Potato Salad with Peas and Fresh Herbs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 34 reviews

A fresh and vibrant asparagus potato salad featuring tender new potatoes, crisp asparagus, and sweet peas, all tossed in a zesty lemon and grainy mustard dressing with fragrant fresh herbs. Perfect as a light side dish served warm or chilled.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Dressing

  • 4 tbsp Extra virgin olive oil
  • 2 tbsp Lemon juice
  • 1 tbsp Lemon zest
  • 1 tbsp Grainy mustard
  • ½ tsp Kosher salt (plus more for the pot)
  • ¼ tsp Black pepper

Salad

  • 2 lbs New potatoes, cut in half
  • 1 lb Asparagus, trimmed and cut into bite-sized pieces
  • 1 cup Frozen peas
  • 2 tbsp Fresh dill, finely chopped
  • 2 tbsp Fresh parsley, finely chopped
  • Parsley leaves and dill fronds for garnish

Instructions

  1. Make dressing. In your serving bowl, combine 4 tbsp extra virgin olive oil, 2 tbsp lemon juice, 1 tbsp lemon zest, 1 tbsp grainy mustard, ½ tsp kosher salt, and ¼ tsp black pepper. Stir well to emulsify and set aside.
  2. Boil the potatoes. Place the 2 lbs of halved new potatoes into a large pot filled with cold water, ensuring there is at least 2 inches of water covering them. Season the water heavily with salt. Bring to a boil over high heat and cook until the potatoes are just tender, approximately 10 to 15 minutes. Test doneness by piercing with a fork, making sure they hold their shape and are not mushy.
  3. Add asparagus and peas. Once the potatoes are nearly cooked, add the 1 lb trimmed and cut asparagus pieces and 1 cup frozen peas to the boiling water. Cook everything together for an additional 1 to 2 minutes; the asparagus and peas require only minimal cooking to remain crisp-tender.
  4. Strain vegetables. Drain the potatoes, asparagus, and peas in a colander. Allow them to drain thoroughly and cool slightly for easier handling.
  5. Dress and garnish. Transfer the drained vegetables into the bowl with the prepared dressing. Add 2 tbsp finely chopped fresh dill and 2 tbsp finely chopped fresh parsley. Toss the salad gently to combine and taste to adjust seasoning if needed. Serve warm immediately or chill in the refrigerator. Garnish the plated salad with parsley leaves and dill fronds before serving.

Notes

  • Use new potatoes for the best texture as they hold their shape well when boiled.
  • Adjust salt and lemon juice to your taste preference for a balance of flavor.
  • The salad can be served warm or chilled depending on preference.
  • Fresh herbs brighten the dish; substitute with tarragon or chives if desired.
  • Adding a sprinkle of toasted nuts like almonds or walnuts can provide extra crunch and flavor.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Boiling
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/asparagus-potato-salad-with-peas-and-fresh-herbs-recipe/