This potato salad with asparagus is crunchy and refreshing. It makes a perfect addition to a light meal and can be served as a side dish or salad.
We are going absolutely crazy about asparagus right now. I roast it almost every day and add it to as many dishes as possible. If I only could make an asparagus based dessert I would.
5 reasons to eat asparagus:
- First of all, it’s delicious;
- It’s in season right now which means it’s local and affordable (at least here in Ontario);
- Asparagus is super nutritious and full of fiber, vitamins, and minerals;
- It doesn’t take long to prepare and you literally need just a few minutes to cook it;
- It’s really versatile – you can steam, roast or saute asparagus and use it in soups, side dishes, or salads.
If I am planning to serve the asparagus as a side dish, I usually roast it in the oven with a bit of coconut oil and balsamic vinegar.
If I am adding it to a salad, I usually steam it and then transfer the steamed asparagus to a bowl of ice-cold water which helps to preserve the bright green color.
Asparagus tastes best when it’s still crunchy so whichever method of cooking asparagus you choose, make sure not to over-cook it.
- 1 1/2 pound asparagus
- 1 pound baby potatoes
- 1/4 red onion, thinly sliced
- 3 mini cucumbers, chopped
- 8-10 radishes, chopped
- handful parsley, chopped
For the dressing:
- 3 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 1/2 tsp garlic powder
- 1/2 tsp dried basil
- 1/4 tsp dried thyme
- sea salt to taste
- Wash the asparagus and break off the woody ends.
- To cook the potatoes, start by rinsing them under cool running water. If needed, brush them with a vegetable brush to remove excess dirt. Place the potatoes in a medium saucepan and add cold water just enough to cover. Over medium-high heat, bring the potatoes to a boil.
- To steam the asparagus, place a steamer basket over the saucepan with the potatoes and add the asparagus. Cook the asparagus until it can be pierced with a fork for about 10 minutes. Then transfer the asparagus into a bowl with ice water. This helps to preserve the vibrant green color.
- Once the potatoes are done (usually takes 10 to 13 minutes). Carefully drain the potatoes and let them cool.
- Once the potatoes are cool enough to handle, cut them into halves or quarters. Cut the asparagus into bite-size pieces.
- Place the potatoes, asparagus, onion, cucumbers, radishes and parsley into a big bowl.
- To make the dressing, add the olive oil, red wine vinegar, garlic powder, dried basil and thyme into a small bowl and whisk. Pour the dressing over the salad. Season the salad with salt and toss.
Serving Size1/4 of recipe
Amount Per ServingCalories 232 Total Fat 10.6g Saturated Fat 1.5g Trans Fat 0g Unsaturated Fat 9.1g Cholesterol 0mg Sodium 316.2mg Carbohydrates 30.9g Fiber 7.2g Sugar 6g Protein 6.9g