New Potato And Asparagus Salad Recipes

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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

Categories     Side Dish

Time 25m

Number Of Ingredients 10

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

NEW POTATO AND ASPARAGUS SALAD



New Potato and Asparagus Salad image

Categories     Salad     Potato     Side     Vegetarian     Quick & Easy     Asparagus     Bon Appétit     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 7

3 medium red new potatoes (about 17 ounces), halved lengthwise
1 pound asparagus, trimmed
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/4 cup olive oil
2 tablespoons minced fresh chives
Salt and freshly ground pepper

Steps:

  • Cook potatoes in large pot of boiling water until just tender, about 20 minutes. Drain and cool slightly. Cook asparagus in large pot of boiling salted water until just crisp-tender, about 8 minutes. Drain. Refresh under cold water. Cut potatoes into wedges. Cut asparagus into 1 1/2-inch pieces. Toss vegetables together in large bowl.
  • Combine mustard and lemon juice in small bowl. Gradually whisk in oil. Pour over vegetables. Add chives and toss to coat. Season with salt and freshly ground pepper. Serve salad warm or at room temperature.

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