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.
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.
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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. Let’s recap
- Filled with flavour
- Insanely versatile
- Only a few ingredients
- Quick and simple to make
This recipe is the last in my Mothers Day Dinner menu. The roundup is coming soon.
In it you will find, every recipe you need plus some substitutions for each course. The roundup will include a sneaky little drink recipe to have with it and some ideas for how to make it a gorgeous dinner party to remember.
Also, subscribers will automatically receive a PDF copy to print out and have handy so subscribe now to make sure you receive it.
How to make Warm Potato Asparagus Salad
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).
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.
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
- 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
- 1/2 teaspoon honey
- 1 small clove garlic, crushed
- 1/4 teaspoon each of salt and pepper
- 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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