Warm Potato Salad with Asparagus
Tossed in a simple dressing and fresh herbs, this warm potato salad is a classic side with a spring twist.
Servings: 6
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
Instructions
- 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
