Are you a creamy potato salad or a vinegar potato salad person? That my friends is the big question of the day! I am a non-creamy gal, probably because most mayos are not allergy friendly, so creamy was never really possible.
Luckily I ended up in Germany where both types of potato salad are an option and man do those Germans know how to make a good potato salad. Probably because they use Krauteressig (herb vinegar), not sure what that would be in the North American market.
I’ve never made potato salad in Germany because I make it only one way, and that involves baby potatoes, which I haven’t found in Berlin. But, we are back in Canada for a couple of weeks, and I couldn’t wait to get my hands on some beautiful red, gold, and purple baby potatoes!
Why asparagus potato salad?
When I was a kid we made potato salad with a vinegar dressing, adding green beans and fresh red onions to the mix. Unfortunately, I have grown an allergy to green beans, but have found an even better replacement: the asparagus! The recipe has been amplified even more than the original because the onions are slightly baked. I have a thing about the raw onion taste that lingers on the tongue three hours later — if you remember, this was how the Warm Panzanella Salad came about.
Making homemade vinaigrette is delightfully simple and so much healthier than store bought. You can also be 100% sure that it is allergen free. I love the one used in this potato salad because it is on the lighter side. If you have an all-time favourite vinaigrette feel free to use that instead, just make sure there is a little sweetness in it to compliment the tartness of the baby potato skins. The tartness of the skins are the best part!
This asparagus potato salad is perfect as a BBQ side dish, and you can make it well ahead of time. I prefer it the next day because the vinaigrette gets a chance to soak into the potatoes. So if you are looking for a lighter potato salad with lots of freshness and colour, this one is right for you!