Skip Nav
Watch Our LIVE Holiday Gift Guide Show Now and Win Big!
Holiday Food
Favorite New Year's Treat: Sparkling Champagne Cupcakes
Holiday Food
5 Bestselling Sparkling Wines Under $15 That Actually Taste Good

Asparagus and Potato Salad

Love Thy Asparagi: Springtime Potato Salad

We couldn't agree more with Food Orleans: the sight of grass-green asparagus is a sure sign of Spring.

Do you love asparagus like I do? 'Cause I really, really love it. I also love that it's a harbinger of spring eating, and even though we can technically buy it at the store year-round, I try not to. Waiting until the spring for asparagus is one of the first seasonal-buying lessons I learned when I started learning to cook. Plus, I like the fact that I can get excited about a vegetable.

It's like the beauty pageant version of broccoli. The diva of the vegetable world. I scan the market for its stalks as if I were checking for grass shoots. It's tall and lean and might be usable as a paintbrush, in a pinch. Plus it's awesome in salads of all kinds, especially this yummy potato salad full of herbs and lemony, light flavors. All it needs is a quick steam and a plunge in some ice water to set the color, and you've got spring in a bowl!

For her creole-inspired asparagus and potato salad recipe, keep reading.

P.S. We added some shredded roasted pork (with cane syrup glaze on it instead) to this potato salad for a main dish version. YUM.

Springtime potato salad

  • 2 1/2 pounds waxy yellow or white potatoes (I used Yukon golds), in 3/4" cubes
  • 1/2 a bunch of asparagus (about 15 stalks), in 1" slices
  • juice of two lemons, plus the zest of one lemon
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup minced Italian parsley
  • 1/4 cup minced fresh mint
  • 2 teaspoons kosher salt
  • 1/2 teaspoons ground black pepper
  • 2 teaspoons red wine vinegar
  • 2 or 3 shakes of the Tabasco bottle
  • 2 teaspoons Creole mustard (or other grainy mustard)
  • 1 bunch green onions, thinly sliced
  • 1 pint cherry tomatoes, halved

 

  1. Bring 1" of water to a boil in a pot with a steamer basket set over the water. Reduce heat to a simmer, add the potatoes to the steamer basket (in batches if necessary), and steam for about 15 minutes, until cooked through but not mushy.  Drain the potatoes on paper towel-lined plates until they stop steaming, then place in a shallow container and chill in the refrigerator while you prepare the other parts of the salad (chilling the potatoes helps them keep their shape).
  2. Add the asparagus to the steamer basket and steam for about 6 minutes, until tender with a little crispness left to them. Drain and drop in a bowl of ice water to stop the cooking and set the color. When they're cool, drain the ice water and put in the fridge to chill.
  3. Combine the lemon juice, zest, olive oil, herbs, salt and pepper, vinegar, Tabasco, and mustard in a container with a tight-fitting lid. Shake vigorously to combine, then taste; add more salt and pepper, vinegar, or Tabasco if you like.
  4. Add the potatoes, asparagus, and green onions to a large mixing bowl; pour the dressing over and toss very gently (hands are best for this). Chill again if desired. Stir in the cherry tomatoes just before serving.

 

Makes 6 side-dish servings

Want more? Start following Food Orleans, then get cracking on your own food blog. You could wind up featured here.

Around The Web
Join The Conversation
Roasted Vegetable Recipes
How to Frost Cupcakes Like a Professional
Emily Ratajkowski Bikini Instagrams
The Pioneer Woman's Kitchen
Marie Kondo Magic Cleaning
Easy Nacho Recipes
Road Trip Playlist

POPSUGAR, the #1 independent media and technology company for women. Where more than 75 million women go for original, inspirational content that feeds their passions and interests.

From Our Partners
Latest Food
All the Latest From Ryan Reynolds