Warm Potato Asparagus Salad
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.
baby potatoes, cut in half
spears asparagus, trimmed and halved
spring (green) onions, finely chopped
fresh parsley, roughly chopped
extra virgin olive oil
small clove garlic, crushed
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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