Description
A zesty vegan asparagus potato salad with peas and fresh herbs. Bright, crunchy, and ready in 30 minutes.
Ingredients
Scale
- 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