Asparagus Potato Salad(A light and fresh salad combining tender potatoes and crisp asparagus with a zesty dressing)
Ingredients:
1 lb baby potatoes (or small Yukon Gold or red potatoes), halved or quartered 🥔
1 lb asparagus, trimmed and cut into 2-inch pieces 🥦
2 tbsp olive oil 🫒
1 tbsp Dijon mustard 🌿
2 tbsp fresh lemon juice 🍋
1 clove garlic, minced 🧄
Salt and pepper, to taste 🧂
2 tbsp fresh parsley or dill, chopped (for garnish) 🌿
¼ cup crumbled feta or shaved Parmesan cheese (optional) 🧀
Instructions:
1️⃣ Cook the Potatoes:
Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil. Cook for 12-15 minutes, or until the potatoes are tender when pierced with a fork. Drain and let cool slightly.
2️⃣ Blanch the Asparagus:
Bring a small pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes, or until bright green and tender-crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and pat dry.
3️⃣ Prepare the Dressing:
In a small bowl, whisk together the olive oil, Dijon mustard, lemon juice, minced garlic, salt, and pepper.
4️⃣ Assemble the Salad:
In a large bowl, combine the potatoes and asparagus. Drizzle the dressing over the top and toss gently to coat.
5️⃣ Garnish and Serve:
Sprinkle with fresh parsley or dill and optional feta or Parmesan cheese. Serve warm or at room temperature. Enjoy this refreshing and wholesome salad! 😋
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4