Asparagus And Spring Onion Potato Salad Recipes

WARM POTATO ASPARAGUS SALAD

Warm Potato Asparagus Salad image

This Warm Potato Asparagus Salad makes a great side dish for any occasion. Using baby potatoes, fresh asparagus and a tangy easy vinaigrette, this is a potato salad with a difference.

Provided by Marie Roffey

Time 25m

Number Of Ingredients 10

Ingredients

500 g baby potatoes, cut in half ((1.1lb))
12 spears asparagus, trimmed and halved
2 spring (green) onions, finely chopped
Handful fresh parsley, roughly chopped
3 tablespoons extra virgin olive oil ((notes))
1 tablespoon sherry vinegar ((notes))
1 teaspoon wholegrain mustard
½ teaspoon honey
1 small clove garlic, crushed
¼ teaspoon each of salt and pepper

Steps:

Place the potatoes into a saucepan and cover with water. Bring it to a boil over high heat for 10 minutes, until only just fork tender.
Drop the asparagus into the boiling water and let it cook for 2-3 minutes. Drain well and heat over low heat for about 15 seconds just to steam off any moisture.
Add the onions and parsley to the saucepan and set aside.
To make the dressing, place the oil vinegar, mustard, honey, garlic, salt and pepper in a small jar with a lid. Give it a good shake until cloudy and well mixed.
Add the dressing to the saucepan and stir to combine everything well. Tip it onto a serving platter and serve.

Nutrition Facts : ServingSize 131 g, Calories 137 kcal

ASPARAGUS AND SPRING ONION POTATO SALAD

Asparagus and Spring Onion Potato Salad image

Make and share this Asparagus and Spring Onion Potato Salad recipe from Food.com.

Provided by Homebasics

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs tiny new potatoes, scrubbed but not peeled, cut into 1-inch (2.5 cm)
2 tablespoons lemon juice, 30 ml
1/2 teaspoon salt, 2 ml
1/4 teaspoon pepper, 1 ml
1 lb asparagus, trimmed and cut into 2-inch (5 cm)
4 green onions, thinly sliced 4
1/4 cup Hellmann's mayonnaise, 50 ml
2 tablespoons plain yogurt, 30 ml
1 teaspoon stone ground dijon mustard, 5 ml
1 tablespoon chopped fresh parsley, 15 ml

Steps:

Place the potatoes in a steamer basket set over boiling water. Steam until tender, about 15 to 25 minutes. Transfer the potatoes to a large bowl and toss with lemon juice, salt and pepper. Cover with plastic wrap and refrigerate until completely cool.
Meanwhile, steam the asparagus until bright green and tender crisp, about 3 to 5 minutes. Transfer to a colander and rinse under cold running water until cool. In a small bowl, combine the mayonnaise, yogurt and mustard.
To serve, gently toss together the cooled potatoes, asparagus and green onions. Drizzle the mayonnaise mixture over the salad, tossing just until everything is coated with dressing. Sprinkle with parsley and serve immediately or refrigerate for up to 2 hours before serving.

Nutrition Facts : Calories 168.7, Fat 3.9, SaturatedFat 0.7, Cholesterol 3.2, Sodium 305.6, Carbohydrate 30.9, Fiber 4.4, Sugar 4.2, Protein 5.2

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