Asparagus Potato Salad

Asparagus Potato Salad is made with baby potatoes and a light honey dijon vinaigrette. Perfect for a summer BBQ! Top 8 Allergen Free.

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!

Asparagus Potato Salad is made with baby potatoes and a light honey dijon vinaigrette. Perfect for a summer BBQ! Top 8 Allergen Free.

Asparagus Potato Salad is made with baby potatoes and a light honey dijon vinaigrette. Perfect for a summer BBQ! Top 8 Allergen Free.

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.

Asparagus Potato Salad is made with baby potatoes and a light honey dijon vinaigrette. Perfect for a summer BBQ! Top 8 Allergen Free.

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!

Yields 8

Asparagus Potato Salad

Asparagus Potato Salad is a light salad perfect for a bbq or summer lunch. Made with whole baby potatoes for a colourful touch. Free from the top 8 allergens and sesame!

10 minPrep Time

30 minCook Time

40 minTotal Time

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Ingredients

    For the Salad
  • 1 cup Red Onion - diced
  • 1 tsp Olive Oil
  • 1 1/2 lbs Baby Potatoes - sliced in half, make sure the pieces are roughly the same size (best is a mix of red, gold, and purple)
  • 2 cups Asparagus - cut into 1-inch pieces
  • 1/2 cup Italian Parsley - roughly chopped
  • Salt and Pepper
  • Extras
  • Large bowl with ice water - for after blanching the asparagus
  • For the Vinaigrette
  • 1 tsp Mustard (I like Dijon)
  • 1/2 tsp Honey
  • 2 tbsp White Balsamic Vinegar
  • 1/4 cup Olive Oil

Instructions

  1. Cook your onions: Coat the onions in olive oil and season with salt and pepper. Bake the onions at 375° for 15-20 minutes or until just brown - you want them to still have a crunch.
  2. Boil your potatoes: In a large pot of water boil the potatoes until soft - roughly 10-15 minutes. Be careful not to overcook them or they will break apart when you toss them with the vinaigrette.
  3. Blanch your asparagus: Place your asparagus in a large pan and cover them with water. Cook them until they turn a bright green, this will happen quickly -- around the time the water comes to a boil. Once they are bright green, transfer the asparagus to the bowl of ice water to stop the cooking. You want the asparagus to have a crunch.
  4. Make the vinaigrette: In a small bowl whisk all ingredients together. Or you can use a mason jar and shake them all together.
  5. Make the salad: Dry your cooked potatoes and asparagus. Transfer them to a large bowl. Add parsley, onions, and vinaigrette. Toss the salad. Add salt and pepper to taste.
http://www.allergygirleats.com/asparagus-potato-salad/

Asparagus Potato Salad is made with baby potatoes and a light honey dijon vinaigrette. Perfect for a summer BBQ! Top 8 Allergen Free.

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