Best 6 Tangy Asparagus Potato Salad Recipes

ROASTED POTATO AND ASPARAGUS LENTIL SALAD WITH TANGY MUSTARD-LEMON DRESSING

Steps:

• Preheat the oven to 425F and line two large baking sheets with parchment paper.
• Rinse lentils in a fine mesh sieve. Place lentils in a medium pot along with 3 cups of water. Bring water to a boil and then reduce heat to medium and simmer the lentils for about 18-20 minutes, or until tender. Drain off water and season lentils with salt (such as Herbamare).
• Place chopped potatoes on one baking sheet and drizzle with 1/2 tablespoon oil. Toss to coat and sprinkle liberally with salt and pepper.
• Roast the potatoes for 15 minutes. Meanwhile, place the asparagus on the other baking sheet (and the red onion if you prefer to roast it too - see headnote) and drizzle with 1/2 tbsp. oil. Sprinkle with salt and pepper.
• After the potatoes have roasted for 15 minutes, flip the potatoes and return them to the oven along with the asparagus (and red onion if you are roasting that) for another 12-15 minutes. The potatoes should be golden on the bottom when ready and the asparagus will be tender. Add roasted veggies into a large bowl along with the lentils and gently toss to combine.
• Meanwhile, prepare the dressing by whisking all of the dressing ingredients together. I love a tangy dressing with a bite so I used 4 tbsp. lemon juice. If you prefer a less acidic dressing you might want to add more olive oil or you can also experiment with adding a touch of maple syrup (the sweetness will offset a bit of the bite). It's definitely a dressing you can play around with!
• Pour half of the dressing onto the veggies and lentils in the bowl and toss to combine. Season with salt and pepper to taste. Serve the salad warm with a garnish of fresh dill (optional), with the rest of the dressing served on the side.

WARM POTATO ASPARAGUS SALAD

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.

ASPARAGUS NICOISE SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover by 2 in. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes, adding asparagus during the last 2-4 minutes of cooking. Drain potatoes and asparagus; immediately drop into ice water. , To serve, drain potatoes and asparagus; pat dry and divide among 4 plates. Add tuna and, if desired, olives. Drizzle with dressing.

TANGY POTATO SALAD

Steps:

• Bring two pots of water to a boil; cook potatoes in one pot and eggs in the other pot until potatoes are semi-soft, 20 minutes. Transfer potatoes and eggs to a bowl of cold water until both are cooled.
• Dice potatoes and place in a large bowl. Cut eggs in half; remove yolks and place in a separate bowl. Dice egg whites; add to potatoes. Mix red onion and pickles into potato mixture.
• Whisk mayonnaise, mustard, chives, black pepper, and egg yolks together until smooth. Gently mix mayonnaise mixture into potato mixture until evenly coated; refrigerate for 10 to 15 minutes.

ROASTED ASPARAGUS & SMASHED NEW POTATO SALAD

Steps:

• Slice the bottom 2cm of the asparagus spears into thin rounds and set aside in a bowl with the lemon juice. Bring a pan of salted water to the boil and boil the potatoes for 10-12 mins until cooked through, adding the asparagus spears for the last 2 mins of cooking. Drain and steam-dry in the colander. Heat the grill to high.
• Tip the potatoes onto a baking tray and use a spoon or fish slice to crush them a bit. Add the asparagus to the tray and toss in 1 tbsp of the olive oil, season and grill for 10-15 mins, turning halfway through, until the potatoes are crisp and the asparagus is cooked through and a little charred. Add the lettuce for the final 5 mins until charred. Meanwhile, cook the peas, drain and add these to the lemon juice and asparagus ends. Whisk in the olive oil and season.
• Pile the lettuce, asparagus and potatoes onto a large serving dish. Top with chunks of goat's cheese, the asparagus stalks and peas, drizzling the sauce over the rest of the vegetables as you go. Scatter with dill and lemon zest to serve.

NEW POTATO AND ASPARAGUS SALAD

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.