This Warm Baby Potato and Asparagus Salad is one of my favourite late spring/early summer salads, when fresh asparagus is everywhere and the early season potatoes begin to hit the shelves. Of course, outside of asparagus season, this salad can still be enjoyed with just the potatoes or with peas or any type of green beans.
This salad is also perfect for barbecues. I toss both the potatoes and the asparagus on the barbie with the dressing all ready on the condiment table. Then, when the vegetables are done, either everything goes into a bowl to be tossed, or each person can help themselves to the barbecued vegetables, and top with a drizzle of the dressing.
The potatoes can also be finished off in the oven or under a grill (broiler), if you prefer. All we are doing, is adding some charred notes to the potatoes, it makes for a more delicious end result, than just boiled potatoes.
I’ve added a teaspoon of mayonnaise to the dressing for just a touch of indulgence. If truth be told, it doesn’t need it and is perfectly delicious without.
Are you a fan of potato salads?
- 500g (just over 1lb) baby potatoes
- 2 dozen stalks of asparagus
- salt as needed
- 1 tsp EV olive oil
- 2 spring onions (scallions), sliced not too thinly
- 1 Tbsp EV olive oil
- 1 Tbsp Dijon mustard
- 1 Tbsp white wine vinegar (or any vinegar of your choice)
- 1 tsp mayonnaise (optional)
- freshly ground black pepper
- Mix the salad dressing and set aside while you get the vegetables cooking.
- Half fill a medium saucepan with water and 1 tsp salt and bring to boil.
- Clean and halve the potatoes and add to the boiling water.
- Bring back to boil and cook for about 8-10 minutes until the potatoes are just cooked. A knife should glide through easily.
- Drain the potatoes and leave them to air dry for a couple of minutes.
- Heat 1 tsp of olive oil in a large frying pan on medium-high heat.
- Sauté the potatoes for 5 minutes, tossing them and allowing them to brown and char as much as possible. This step can also be done in the oven, under a grill or on a barbecue.
- While the potatoes are browning, bring another saucepan of water to boil, with a pinch of salt.
- Add the asparagus and cook for 2 minutes.
- Drain and rinse in cold water for a few seconds to stop them from cooking further. Drain and leave to dry.
- Place the potatoes and asparagus in a salad bowl and drizzle the dressing all over. Toss very, very gently to mix, being careful not to break the potatoes.
- Scatter the spring onions all over and serve immediately.
- Category: British