Asparagus potato salad is a fresh and vibrant dish that’s perfect for any springtime meal or potluck. It blends tender new potatoes with crisp asparagus and sweet peas, all brought together with a light dressing.
This recipe addresses mushy potatoes, dull color, and bland flavors in asparagus potato salad by guiding precise timing, crisp asparagus, lemon dressing, and fresh herbs.
I’ve had my fair share of cooking mishaps trying to get my potatoes just right. One time, I ended up with mushy potatoes, and trust me, that wasn’t what I wanted! This recipe solves that by keeping the veggies bright and crunchy, perfect for those busy weeknights or unexpected guests.
This recipe works well because it’s quick and easy, taking just about 30 minutes from start to finish. You won’t need any fancy equipment, just some basic kitchen tools will do. It yields a satisfying salad that everyone can enjoy. If you want to try something extra delicious alongside, check out my Shiitake Mushrooms and Asparagus.
Table of contents
Why You Will Love This Recipe
- Fresh and Colorful Ingredients , The combination of bright asparagus and sweet peas not only adds visual appeal but also delivers a delightful crunch, making this dish visually and texturally satisfying.
- Citrusy Dressing , With a zesty blend of lemon juice and zest, the dressing infuses the salad with a refreshing brightness that complements the earthy potatoes and tender vegetables, enhancing the overall flavor profile.
- Quick Preparation Time , In just 30 minutes, you can whip up this asparagus potato salad, making it an excellent choice for a light lunch or as a side for dinner when time is tight.
- Make-Ahead Convenience , This salad stores well, allowing the flavors to develop overnight in the fridge. It’s an ideal dish to prepare in advance for potlucks or meal prep for the week.
Asparagus Potato Salad with Peas
- Prep Time: 15 minutes
- Cool Time:
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
- Diet: Vegan
Description
A zesty vegan asparagus potato salad with peas and fresh herbs. Bright, crunchy, and ready in 30 minutes.
Ingredients
- 2 lbs (900g) New potatoes, cut in half
- 1 lb (450g) Asparagus, trimmed and cut into bite-sized pieces
- 1 cup (150g) Frozen peas
- 2 tablespoons (10g) Fresh dill, finely chopped
- 2 tablespoons (10g) Fresh parsley, finely chopped
- 4 tablespoons (60ml) Extra virgin olive oil
- 2 tablespoons (30ml) Lemon juice
- 1 tablespoon (6g) Lemon zest
- 1 tablespoon (15g) Grainy mustard
- ½1/2 teaspoon (3g) Kosher salt
- ¼1/2 teaspoon (1g) Black pepper
Instructions
- Step 1: Make the Dressing: Start by mixing the olive oil, lemon juice, lemon zest, grainy mustard, salt, and black pepper in a bowl until well combined. This step lays the foundation for a zesty flavor that will coat your salad beautifully.
- Step 2: Cook the Potatoes: Boil your halved potatoes in salted water until they are just tender—you will know they are ready when you can easily pierce them with a fork. Avoid overcooking to keep them from becoming mushy, which is common if you lose track of time. This should take about 10-15 minutes.
- Step 3: Add Asparagus and Peas: In the final minute of boiling, toss in the asparagus pieces and frozen peas, allowing them to cook briefly. Keeping the cooking time short helps maintain the bright colors and crunch of the veggies, adding that fresh vibe to the dish.
- Step 4: Cool in Ice Water: After draining, quickly transfer the veggies to an ice water bath for a minute or two. This technique locks in their vibrant colors and ensures they stay crisp, creating a more visually appealing salad.
- Step 5: Combine and Taste: Add your cooled vegetables to the dressing, then sprinkle in chopped dill and parsley. Toss gently before tasting, adjusting seasoning as needed. This step is crucial for enhancing the overall flavor profile, making sure it suits your palate perfectly.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: If potatoes are mushy, ensure they are boiled until just tender, about 10-15 minutes, and test with a fork for doneness before draining.
- Expert Tips: When asparagus loses color, add it to the boiling potatoes for only the last minute to maintain its vibrant hue and crunch.
- Expert Tips: If the dressing is too tangy, mix in an extra1/2 teaspoon of olive oil to mellow the flavor without altering the overall balance.
- Expert Tips: For peas that clump together, add them directly with the asparagus during the last minute of boiling for even heating.
- Expert Tips: If you want extra flavor, consider adding a pinch of smoked paprika into your dressing for a subtle depth that complements the salad well.
- Reheating Instructions: This salad is best served cold and does not require reheating. If desired, serve at room temperature after letting it sit out for about 30 minutes.
- Serving Suggestions: Serve the salad as a light lunch or a side dish with grilled meats or on a picnic. It pairs nicely with a slice of crusty bread.
- Recipe Variations: For a non-vegan option, you can add crumbled feta or goat cheese. To make it gluten-free, ensure that the grainy mustard used is gluten-free.
- Ingredient Notes: Look for bright green, firm stalks of asparagus with tightly closed tips for freshness. Choose waxy varieties of potatoes, like red or new, as they hold their shape better in salads. For a sweet burst of flavor, either fresh or frozen peas will work well. If unable to find fresh dill, dried dill can be used in lesser amounts.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Ingredient Notes
- Asparagus: Look for bright green, firm stalks with tightly closed tips. Fresh asparagus adds a crunch that complements the creamy dressing well.
- Potatoes: Choose waxy varieties, like red or new potatoes, for a creamy texture. They hold their shape better in salads than starchy potatoes.
- Green peas: Fresh or frozen peas work great. They bring a pop of sweetness and color, balancing the earthiness of the potatoes and asparagus.
- Red onion: Go for a small, firm red onion. It adds a sharp yet sweet flavor that cuts through the richness. Slice it thinly for even distribution.
- Dijon mustard: A good-quality Dijon enhances the salad’s flavor with a tangy kick. It helps bind the ingredients together without overpowering.
- Olive oil: Use extra virgin olive oil for the best flavor. It provides richness and helps balance the acidity of the mustard and vinegar.
- White wine vinegar: This adds brightness and acidity. If you need a substitute, try champagne vinegar for a similar lightness.
- Fresh dill: Fresh dill will really boost the flavor! Look for vibrant green sprigs. If you can’t find it, dried dill works too but in lesser amounts.
- Asparagus: Look for bright green, firm stalks with tightly closed tips. Fresh asparagus adds a crunch that complements the creamy dressing well.
- Potatoes: Choose waxy varieties, like red or new potatoes, for a creamy texture. They hold their shape better in salads than starchy potatoes.
- Green peas: Fresh or frozen peas work great. They bring a pop of sweetness and color, balancing the earthiness of the potatoes and asparagus.
- Red onion: Go for a small, firm red onion. It adds a sharp yet sweet flavor that cuts through the richness. Slice it thinly for even distribution.
- Dijon mustard: A good-quality Dijon enhances the salad’s flavor with a tangy kick. It helps bind the ingredients together without overpowering.
- Olive oil: Use extra virgin olive oil for the best flavor. It provides richness and helps balance the acidity of the mustard and vinegar.
- White wine vinegar: This adds brightness and acidity. If you need a substitute, try champagne vinegar for a similar lightness.
- Fresh dill: Fresh dill will really boost the flavor! Look for vibrant green sprigs. If you can’t find it, dried dill works too but in lesser amounts.
Recipe Tips
- If potatoes are mushy, boil until just tender, about 10-15 minutes, and test with a fork for doneness before draining.
- When asparagus loses color, add it to the boiling potatoes for only the last minute to maintain its vibrant hue and crunch.
- If the dressing is too tangy, mix in an extra teaspoon of olive oil to mellow the flavor without altering the overall balance.
- For peas that clump together, add them directly with the asparagus during the last minute of boiling for even heating.
- If you want extra flavor, consider adding a pinch of smoked paprika into your dressing for a subtle depth that complements the salad well.
Serving Suggestions
Serve asparagus potato salad with a fresh green salad or roasted vegetables. Add a side of gluten-free bread for a complete meal.
Use asparagus potato salad to make a filling wrap or sandwich. Add to a grain bowl with quinoa or brown rice for a hearty option.
Top with a drizzle of tahini sauce or a sprinkle of freshly chopped herbs for added flavor. You can also add lemon zest for brightness.
Recipe variations
- You can use other vegetables like bell peppers or cherry tomatoes instead of asparagus for a colorful variation in this potato salad.
- Add 1 tablespoon of balsamic vinegar along with the dressing to introduce a hint of sweetness and depth to the flavor profile.
- Either fresh or frozen dill can be used; for a more robust flavor, substitute it with 2 tablespoons of fresh basil or chives.
- If preparing for a larger group, triple the recipe to serve 18 and enjoy leftovers the next day for a refreshing meal.
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How to Store?
To keep your asparagus potato salad fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature for up to 2 hours. This helps maintain the dish’s texture.
Refrigeration: Place in an airtight container in the refrigerator for up to 3 days. This method preserves flavor and freshness effectively.
Freezing: Transfer to a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator before serving for best results.
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