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.

Birdseye view of potato asparagus salad on a white plate

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.

Baby potatoes and asparagus in a saucepan

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

Collage showing how to make an easy vinaigrett

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).

Warm potato asaparagus salad in a saucepan, mixing the vinaigrette through.

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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Potato asparagus salad on a white plate with gold cutlery

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.

Birdseye view of potato asparagus salad on a white plate
5 from 13 ratings
This Warm Potato Asparagus Salad makes a great side dish for any occasion. Using baby potatoes, fresh asparagus and a tangy easy vinaigrette, this is a potato salad with a difference.


  • 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.


  1. I use a standard Australian 20ml tablespoon (equiv. 4 teaspoons worldwide)
  2. If you don't have or can't get sherry vinegar, you can substitute for red or white wine vinegar.
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Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.

Extreme closeup of potato asparagus salad