This vibrant potato asparagus salad is a perfect celebration of spring flavours! Fresh, crisp asparagus meets tender baby potatoes tossed in a zesty lemony dressing.
It’s creamy without being heavy, tangy with a hint of earthiness, and makes a delicious side dish or light main course.
Whether you’re prepping for a picnic, potluck, or just craving something fresh and hearty, this salad is sure to become a favourite.
The dressing is inspired by my herbed potato salad, using fresh herbs and lemon juice.
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Ingredients + Substitutions
Here’s everything you’ll need to make this tasty potato asparagus salad.
- Asparagus: Trim the woody ends of the asparagus spears and cut them into approx. 1-inch pieces.
- Potatoes: Use mini or baby potatoes in any colour you’d like. Once cooked, halve or quarter them so they are cut into bite-sized pieces.
- Peas + onion: I use frozen peas and red onion, but other types of onion also work.
- Dressing: A fantastic mixture of tahini, maple syrup, mustard, fresh lemon juice, chives, garlic powder and oregano. This winning combo is creamy, tangy, and filled with flavour.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Combine all the salad dressing ingredients in a small bowl or jar.
Toss the veggies and dressing into a large bowl. Stir to coat.
Serve immediately for a warm potato salad or refrigerate it for 1 hour or longer before serving.
It tastes fantastic both ways.
Variations
- Try other fresh herbs like dill or fresh mint in the salad dressing.
- Use Dijon mustard instead of yellow mustard for a hint of spice.
- Substitute the red onion for shallots for a subtler flavour.
- If you’re not avoiding oil, you may add a tablespoon of extra virgin olive oil to the dressing.
- If time allows, try roasting the potatoes and asparagus for extra flavour. Sprinkle them with salt and black pepper before roasting.
Storage
You may prepare this potato and asparagus salad in advance and keep it in the fridge for 1-2 days before serving.
Leftovers will keep refrigerated for 2-3 days. Store them in an airtight container.
Tip
- Taste the dressing and adjust for salt and pepper if needed before tossing with the salad.
More hearty salad recipes
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Buon appetito
Rosa
📖 Recipe
Ingredients
For the potato salad
- 2 pounds mini potatoes scrubbed clean (I used a mix of red and yellow)
- 1 pound asparagus ends trimmed + cut into 1-inch pieces
- 1 cup frozen peas
- 2-3 tablespoons red onion diced
For the dressing
- ¼ cup lemon juice
- 1 tablespoon tahini or almond butter
- 1 tablespoon maple syrup
- 1 teaspoon yellow mustard
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ¼ cup fresh chives finely chopped
- salt + pepper to taste
Instructions
- Bring a large pot of salted water to a boil.
- Add the peas and asparagus, cooking for 2-3 minutes. Then remove using a slotted spoon and transfer to a large mixing bowl.
- Next, add the baby potatoes and cook them until fork-tender, approx. 15-20 minutes. Drain and rinse the potatoes until they are cool enough to handle.
- While the potatoes are cooking, add the dressing ingredients to a small bowl or jar and mix well. If needed, add a few drops of water to thin the dressing.
- Slice the cooked potatoes in half (or quarters if they are larger) and add them as well as the red onion to the bowl of peas and asparagus. Then add the dressing and stir until evenly coated.
Notes
- Taste the dressing for salt and pepper before tossing with the salad. Adjust if needed.
- You may prepare this potato asparagus salad in advance and keep it refrigerated for 1-2 days before serving.
Julie says
Excellent ! I made it exactly as written and it was wonderful. The dressing was great. In fact I doubled it to have with other salads and I am glad I did! This is a perfect summer meal that I will be making often!
Rosa says
Thrilled to hear that, Julie. Thanks so much for taking the time to leave a review. 🙂
Nancy S says
This salad was very flavorful. The recipe doesn’t state where to add the red onions but I figured out from the picture that they must be added with the dressing. I used more red onion in the recipe (1 small onion), a full bag of frozen peas (since we love peas), and granulated garlic instead of garlic powder. The recipe is easy to throw together once you have everything chopped. The dressing made the salad! Thanks for all your amazing recipes!
Rosa says
Thrilled you enjoyed this recipe, Nancy! 🙂 Thanks so much for taking the time to leave a review. I’ve updated the instructions to include the red onion.