Get ready to transform your ordinary potato salad into an extraordinary culinary masterpiece that will have everyone asking for seconds! This isn't just another side dish – it's a vibrant, fresh, and incredibly delicious Potato Salad with Asparagus that combines the creamy comfort of perfectly cooked potatoes with the crisp, elegant touch of tender asparagus. Perfect for summer barbecues, picnics, or as a stunning accompaniment to any main course, this recipe is about to become your new go-to crowd-pleaser that looks and tastes like it came straight from a gourmet restaurant kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 pounds potatoes, cubed
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- 1/4 cup fresh dill, chopped
Instructions
- Begin by preparing the ingredients. Wash the potatoes thoroughly under cold running water to remove any dirt. Peel the potatoes if desired, then cut them into uniform cubes, about 1-inch in size. This will ensure even cooking.
- Fill a large pot with water and add a generous pinch of salt. Bring the water to a boil over high heat. Once boiling, carefully add the cubed potatoes to the pot. Cook the potatoes for about 10-12 minutes, or until they are fork-tender but not mushy.
- While the potatoes are cooking, prepare the asparagus. Rinse the asparagus under cold water and trim off the tough ends. Cut the asparagus into 2-inch pieces. Set aside.
- Once the potatoes are done, use a slotted spoon to transfer them to a large bowl, leaving the boiling water in the pot. In the same pot of boiling water, add the asparagus pieces and cook for 3-4 minutes, or until they are bright green and tender-crisp.
- After the asparagus is cooked, drain it in a colander and rinse under cold water to stop the cooking process and preserve its vibrant color. Add the asparagus to the bowl with the potatoes.
- In a small bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Whisk together until smooth and well blended. Adjust the seasoning to taste.
- Pour the dressing over the potato and asparagus mixture. Gently toss everything together until the vegetables are evenly coated with the dressing.
- Finally, fold in the chopped fresh dill, mixing gently to distribute it throughout the salad. Taste and adjust seasoning with additional salt and pepper if necessary.
- Cover the potato salad with plastic wrap or a lid and refrigerate for at least 10 minutes before serving to allow the flavors to meld together. Serve chilled or at room temperature.
Tips
- Choose the right potatoes: Use waxy potatoes like Yukon Gold or red potatoes that hold their shape well after cooking.
- Salt your cooking water: Add plenty of salt to the potato and asparagus water to enhance their natural flavors from the start.
- Don't overcook: Check your potatoes and asparagus frequently to ensure they're tender but not mushy. Overcooking can lead to a soggy salad.
- Cool quickly: Rinse cooked vegetables under cold water to stop the cooking process and maintain their vibrant color and crisp texture.
- Let it rest: Refrigerating the salad for at least 10 minutes allows the flavors to meld together, making every bite more delicious.
- Fresh herbs matter: Use fresh dill for the best flavor – dried herbs won't provide the same bright, aromatic touch.
- Customize your dressing: Feel free to experiment with the mayo-mustard base by adding a touch of garlic, extra herbs, or a splash of lemon juice for added complexity.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 5g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 10mg
