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A salad of potatoes and asparagus on a white platter with lemon wedges and dill on the side.

Potato Salad with Asparagus

This spring-inspired potato salad with asparagus showcases baby potatoes and crisp-tender fresh asparagus in the best possible way. See for yourself.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Salad, Side Dish
Cuisine American
Servings 4 servings
Calories 216 kcal

Ingredients
  

  • 4 tablespoons olive oil
  • 1 ½ tablespoons white wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon chopped fresh dill plus more for garnish
  • Salt and freshly ground black pepper
  • 8 ounces asparagus cut into 2-inch pieces
  • 1 pound baby red potatoes

Instructions
 

  • In a lidded jar or container, combine the oil, vinegar, lemon juice, mustard, and dill.
  • Cover and shake well to combine. Season to taste with salt and pepper.
  • Place the asparagus in a steamer basket and set it over a pan of simmering water. Cover and steam until the asparagus is bright green and just tender, 2 to 4 minutes.
  • Run the asparagus under cold water to cool it. Drain and transfer it to a large serving bowl.
  • Place the potatoes in a pot of cold salted water. Bring to a boil and cook until the potatoes are tender when pierced with the tip of a sharp knife, about 15 minutes.
  • Drain the potatoes and let them cool slightly.
  • When the potatoes are cool enough to handle, cut them into quarters and toss with 2 tablespoons of the dressing. Let them cool completely.
  • Add the potatoes to the serving bowl with the asparagus. Drizzle in enough dressing to coat the asparagus and potatoes. You may not need all of the dressing. Season to taste with salt and pepper and garnish with fresh dill.

Notes

    • Storage--Store the asparagus potato salad in a sealed container in the fridge for up to 3 days. If your salad is refrigerated, remove it from the fridge about 20 minutes before serving. Give it a good stir before serving as the dressing will settle in the bottom of the bowl.
    • Use extra dressing--Keep some extra dressing on hand to add to the salad if it seems dry. If the dressing solidifies in the fridge, let it sit at room temperature for 10 minutes, then give it a good shake.
    • Scaling--The recipe can easily be doubled or tripled if serving a crowd.
    • Dietary--This recipe is suitable for gluten-free, dairy-free, and vegan diets.

Nutrition

Serving: 1portionCalories: 216kcalCarbohydrates: 21gProtein: 3.7gFat: 14.3gFiber: 3.4gSugar: 2.6g
Keyword mustard dressing, potato salad, tangy viniagrette
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