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Made with a simple vinaigrette instead of mayonnaise, this warm potato salad features fresh herbs and asparagus for a fresh spring take on the classic side dish.
Cookout season is creeping up, and that means it’s time to think about side dishes! Burgers and grilled chicken can often steal the show, but for me a meal doesn’t hit unless you’ve got a great side dish plan.
I’ve always been more partial to German potato salad, with its vinegar-based dressing and salty bacon, over a creamy version. This warm potato salad is inspired by that classic dish, with the added bonus of spring asparagus.
Easy to make with plenty of flavor from fresh herbs and a simple homemade dressing, this one is going to be on repeat all season!
Ingredients for warm potato salad
This is just an overview. For full measurements and step-by-step instructions, scroll down to the printable recipe card, or use the button on the side.
You’ll need:
- Baby red potatoes (new potatoes)
- Fresh asparagus
- Lemon
- Fresh parsley
- Fresh chives
- Olive oil
- Dijon mustard
- Garlic
- Honey
- Salt and pepper
I prefer to use red potatoes for the color contrast in this salad, but small gold potatoes will work as well, or even purple potatoes! There’s no need to peel; simply remove any larger eyes or brown spots as you cut them.
For the asparagus, use fat or thin stalks, but make sure they are firm with tight florets at the top. Snap off the woody ends before cutting into smaller bite-size pieces.
How to make this recipe
Wash the potatoes, then halve or quarter depending on their size. Add to a large pot and cover with water by 2 inches.
Bring to a boil, then add the salt and reduce heat to a simmer. Let the potatoes cook until they are fork-tender but not falling apart, 10-15 minutes.
Meanwhile, steam the asparagus for 3-5 minutes, until vibrant and tender.
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Zest the lemon to yield 1 teaspoon (about half the lemon), then cut in half. Juice 1 half into a large bowl and cut the other half into 2 pieces and set aside.
Add the zest to the bowl along with the olive oil, dijon, garlic, and honey. Whisk together until smooth, then add salt and pepper to taste.
Drain the potatoes and immediately add to the dressing along with the asparagus. Toss gently to coat in dressing but take care to not break up the potatoes. Add the herbs and toss again.
Serve warm or at room temperature, with the extra lemon pieces on the side for squeezing over the top.
Storage tips
While this potato salad recipe is best served warm, you can chill for another day.
Cover the bowl tightly with plastic wrap or transfer to an airtight container and chill in the refrigerator for up to 3 days.
Leftovers can be eaten cold, or heated at 50% power in the microwave until warmed through.
Recipe suggestions
Instead of chives, you can use fresh dill. I recommend using half the amount at first, then adding more as desired, since dill is more punchy in flavor.
Pickled red onions or thinly sliced sweet onion are great additions to this potato salad.
If you don’t have asparagus, try this recipe with fresh green beans or pea pods, cut into bite-size pieces.
Apple cider vinegar can be used in place of the lemon for a slightly different flavor.
For a tangy, fresh side dish, make this warm potato salad recipe!
Warm Potato Salad with Asparagus
Ingredients
- 2 pounds small red potatoes
- ½ teaspoon fine sea salt
- 8 ounces fresh asparagus, cut into 1-inch pieces
- 1 lemon
- 2 tablespoons olive oil
- 1 teaspoon dijon mustard
- 1 clove garlic, minced
- 1 teaspoon honey
- Salt and pepper, to taste
- ¼ cup fresh flat-leaf parsley
- 2 tablespoons chopped fresh chives
Directions
- Wash potatoes and trim off any spots. Halve or quarter potatoes (depending on size) and place in a large pot. Cover with water and bring to a boil. Once boiling, add salt, and reduce heat to a simmer. Cook for 10-15 minutes, or until fork-tender but not falling apart. Drain and set aside.2 pounds small red potatoes, ½ teaspoon fine sea salt
- Meanwhile, fill a pot with 1 inch of water and set to boiling. Place a steamer insert and steam the asparagus for 3-5 minutes, or until vibrant in color.8 ounces fresh asparagus
- Zest the lemon, measuring out 1 teaspoon. Cut the lemon in half and juice 1 half, discarding any seeds. Cut the other half into two quarters and set aside.1 lemon
- In a large bowl, whisk together lemon juice, lemon zest, olive oil, mustard, garlic, and honey until smooth, then add salt and pepper to taste.2 tablespoons olive oil, 1 teaspoon dijon mustard, 1 clove garlic, 1 teaspoon honey, Salt and pepper
- Add the warm potatoes and steamed asparagus, tossing gently to coat with the dressing but taking care to not break up the potatoes. Add the fresh herbs and toss again, then season with salt and pepper or squeezed lemon as desired.¼ cup fresh flat-leaf parsley, 2 tablespoons chopped fresh chives
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Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, I’m here to help you enjoy the time spent in the kitchen. Read more…
