If you’re looking to add a simple side dish for your next gathering, this Warm Potato Asparagus Salad has it all. It’s a warm salad but it’s light which means you can eat it any time.
If you love potato side dishes, try this Simple Potato Salad or these Garlic Butter Potatoes too.
Why is this potato salad so good?
This potato salad is my new favourite side dish. Why? It’s insanely versatile. It works equally as well as a side dish to grilled steak like these Beef Shish Kebabs as it does with chicken, like this Creamy Lemon Thyme Chicken.
What’s more, if asparagus isn’t in season, just swap it for green beans which are available year-round (even frozen whole green beans will work). With just a few ingredients it’s simple to make too. Much like my no mayo potato salad, this is a much lighter potato side dish. Let’s recap
- Filled with flavour
- Insanely versatile
- Only a few ingredients
- Quick and simple to make
This recipe is part of a Mothers Day Dinner menu roundup. Check out the whole menu here. In it you will find, every recipe you need plus some substitutions for each course.
How to make it
The first step is to prepare and cook the potatoes. Give the baby potatoes a wash and cut them in half.
Place the potatoes into a saucepan and cover with water (photo 1). Now bring them to a boil and let them boil for roughly 10 minutes until a fork goes into one with only a slight amount of resistance.
Now add the asparagus to the pot and continue to boil for another minute or two until tender (but not soft).
Drain the water away (photo 2), then add the spring (green) onions and parsley.
To make the easy vinaigrette
In a glass jar (one that has a lid) combine oil, sherry vinegar, mustard, honey, garlic and some salt and pepper (photo 3). Give it a good shake up until you have a cloudy, deliciously tangy vinaigrette (photo 4).
Try this Spiced Roast Sweet Potato Salad and this Broccoli Cheese Bake too.
Pour the vinaigrette over the potatoes and asparagus and give it a mix (photo 5). Done.
Can you reheat Warm Potato Salad
Absolutely, it reheats really well. In a saucepan over medium heat or even in the microwave.
- Baby potatoes – if you can’t get or don’t want to use baby potatoes, you can use any potato but just chop them into about 1.5 inch pieces.
- Asparagus – Asparagus not in season? No problem swap it for fresh or frozen green beans.
- Sherry Vinegar – this can be swapped for (in order of best match) red wine vinegar, white wine vinegar, rice wine vinegar or even apple cider vinegar.
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This Warm Potato Asparagus Salad is definitely a fresh, simple and delicious side that will be a very welcome dish at any gathering or even alongside a weeknight meal. It’s easy to scale which makes it great for dinner, barbecue or grill party too.
Other recipes in this menu
Warm Potato Asparagus Salad
- 500 g baby potatoes, cut in half (1.1lb)
- 12 spears asparagus, trimmed and halved
- 2 spring (green) onions, finely chopped
- Handful fresh parsley, roughly chopped
- 3 tablespoons extra virgin olive oil (notes)
- 1 tablespoon sherry vinegar (notes)
- 1 teaspoon wholegrain mustard
- ½ teaspoon honey
- 1 small clove garlic, crushed
- ¼ teaspoon each of salt and pepper
For best results, always weigh ingredients where a weight is provided
- 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.
- I use a standard Australian 20ml tablespoon (equiv. 4 teaspoons worldwide)
- If you don't have or can't get sherry vinegar, you can substitute for red or white wine vinegar.
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20 Comments on “Warm Potato Asparagus Salad”
Lovely recipe. I added crispy prosciutto, and some semi dried tomatoes for added zing. I did refresh the asparagus in ice water to keep the vibrant green. Thanks for sharing. Love the freshness of your recipes😋😋💞
Love the idea of adding prosciutto! Thanks for making my recipe, Ruby.
Delicious vinaigrette! I used Champagne vinegar, as that was what was in my cupboard.
So happy you loved it, Margo. Thanks for trying my recipe.
excellent recipe – my family loved it
So happy you love it Janet. I truly appreciate you trying my recipe.
I used rice vinegar which added a sweet nutty flavor to the salad. Which then led me to add a few roasted & chopped hazelnuts. 😋
These are some lovely additions 🙂
Potatoes is my favorite , Made for dinner tonight and it was super tasty!
Excellent! I’m so happy you liked it 🙂
This is a beautiful spring salad to accompany any main course. I love the combination of potatoes and asparagus. Lovely presentation.
Thanks Holly ?
Marie, this potato salad looks fabulous! It’s perfect for spring or anytime of the year! I would totally skip the main dish for this!
Thanks so much Kelly
Talk about flavour! Love that it’s a ‘warm’ version of potato salad too…something different, ya know?? I can’t wait for the weather to warm up so we can get out and grill. Still not so very spring like weather around here. This salad will surely make an appearance in the next couple of months.. Nice touch with the sherry vinegar…huge vinegar fan over here 🙂 Pinned!
Thanks Dawn. So glad you like it 🙂
This side dish is so refreshing and delicious. I never thought to put potato and asparagus together in one dish, but it works so well!
They’re great partners. You should definitely try it.
This looks fabulous! Asparagus and potatoes are two of my favorite veggies–I have to try this one!
Thanks Kelsie. I’m sure you’ll love it.