{"id":74438,"date":"2022-04-29T17:00:07","date_gmt":"2022-04-29T15:00:07","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=74438"},"modified":"2023-08-20T14:51:09","modified_gmt":"2023-08-20T12:51:09","slug":"asparagus-potato-salad","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/asparagus-potato-salad\/","title":{"rendered":"Asparagus Potato Salad with Peas and Herbs"},"content":{"rendered":"

With spring\u2019s arrival also comes a very refreshingly new potato salad recipe. One with spring ingredients like green asparagus, peas, radishes and a herb-loaded Dijon mustard vinaigrette. It\u2019s not just a standard potato salad, this asparagus potato salad<\/strong> is made with oven-roasted new potatoes which give the potatoes a crisp-tender skin and perfectly delicious taste. As a delicious side dish, it\u2019s the perfect way to celebrate spring produce!<\/p>\n

This asparagus potato salad would be great as a side for a light lunch or try pairing it with another salad or your favourite protein source. I can also imagine it would be terrific served over a plate of warm beluga lentils<\/a> or a bed of greens. You could also even bulk it up with some cherry tomatoes and a boiled egg.<\/p>\n

\"Salad<\/a><\/p>\n

\"oven-roasted<\/a><\/p>\n

\"Asparagus<\/a><\/p>\n

\"Asparagus<\/a><\/p>\n

How to adapt this Asparagus Potato Salad<\/h2>\n

Since this is a spring potato salad, I think it is perfectly fine to roast the potatoes (which isn\u2019t something I necessarily do in summer). However, you can also make this salad the traditional way and boil the potatoes. This of course, gives the salad a slightly different texture, since roasting the potatoes gives them some crisp edges. But is entirely okay to do, especially if you are looking to save a few minutes on the preparation.<\/p>\n

Since we are using new potatoes for this recipe, there is no need to peel them. Sieglinde and Annabelle are great choices. Or, feel free to use a mix of white-skinned and red-skinned potatoes.<\/p>\n

As for the asparagus, I like to to pan fry it to to give it a little browning on the skin, adding to the flavor. You could of course, also blanch it or steam it. And if asparagus really sin\u2019t your thing, you could trade it out for blanched green beans, or steamed broccolini. Or for extra freshly and crunch, try adding in sugar snap peas.<\/p>\n

If you want to amp of the flavor even more, add a some minced garlic to the dressing and\/or some finely chopped shallot. For this recipe, I kept things simple, so that the fresh herb flavor can shine.<\/p>\n

\"Asparagus<\/a><\/p>\n

Looking for other potato salad ideas:<\/h2>\n

Try one of these delicious recipes:<\/p>\n