This Potato Asparagus Salad is simple, versatile, and full of fresh flavor. Creamy fingerling potatoes, crisp asparagus, and red onion are tossed in a mustard vinaigrette with plenty of fresh herbs, garlic, honey, salt, and freshly ground black pepper. A squeeze of lemon juice brightens everything up, giving this salad the flavor of the classic but in a lighter, fresher, and mayo-free way that everyone can enjoy.
Flavorful and bright, Potato Asparagus Salad works beautifully as a light main dish or as a side with your favorite chicken recipe. This delicious salad can be served warm, cold, or at room temperature. It’s perfect to bring to potlucks and family gatherings, to serve alongside BBQs, or simply to enjoy as a fresh and exciting side for dinner tonight.
This really is the best potato salad. It is healthier, mayo-free, and still extra creamy. The flavor is close to a traditional potato salad, but without the mayo it feels lighter and fresher. Best of all, it is easy to make and absolutely delicious. It is the kind of dish that can instantly elevate a plain meal into something special.
POTATO ASPARAGUS SALAD INGREDIENTS
This salad comes together with simple everyday ingredients, nothing complicated or hard to find, and chances are you already have most of them in your kitchen. Scroll down to the recipe card for a printable ingredients list with recipe details.
- Fingerling potatoes
- Asparagus
- Red onion
- Dijon mustard
- Garlic
- Lemon juice
- Dill
- Chives
- Honey
- Salt and freshly cracked black pepper
LEMON DIJON DRESSING
The dressing is what really makes this Potato Asparagus Salad shine. Dijon mustard gives it a lively, tangy flavor, while a touch of honey adds gentle sweetness. Garlic and slices of red onion bring depth and a little crunch, making every bite more interesting. The best part is that the mustard naturally helps everything come together, creating a creamy, smooth dressing that clings to every potato and asparagus spear.
HOW TO MAKE POTATO ASPARAGUS SALAD
Boil the potatoes: Place the potatoes in a large pot and fill with enough cold water to cover by at least 2 inches. Bring to a boil, add salt, reduce the heat, and boil gently until the potatoes are fork-tender, about 13 to 15 minutes, or until tender (try not to overcook your potatoes). If you start to see that the potatoes are crumbling apart, they’re probably overcooked, and you’ll want to drain them right away. When finished cooking, drain the potatoes and set aside to cool slightly.
Blanch the asparagus: Meanwhile, as the potatoes are cooking, snap off the woody ends and cut the asparagus into bite-sized pieces. Bring a pot of salted water to a boil, add the asparagus, and cook for 2–3 minutes, until bright green and just tender. Immediately transfer the asparagus using a slotted spoon to a bowl of ice water to stop the cooking, then drain well and pat dry.
Cut the vegetables: Once the potatoes are cool enough to handle—but still warm—slice them into halves or quarters, depending on their size, and place them in a large serving bowl. Add the asparagus pieces and thinly sliced red onion, then sprinkle with chives and fresh dill.
Make the dressing:
Add all the ingredients (olive oil, Dijon mustard, lemon juice, garlic, honey, salt, and pepper) to a jar and shake until combined. Taste and adjust the seasoning if needed.
Arrange Salad: Pour the dressing over the potatoes, asparagus, and onion, and gently toss to coat the vegetables evenly without breaking them apart. Transfer to a serving dish and sprinkle with additional dill. Let the salad sit for 10–15 minutes to allow the flavors to meld, or refrigerate until ready to serve. Serve at room temperature or lightly chilled.
Cooking Tip: Be sure to toss the potatoes with the dressing while they are still slightly warm. Warm potatoes absorb flavor much better, which makes the salad extra tasty.
RECIPE TIPS
- Choose the right potatoes: Fingerling, waxy, or any type of baby or new potatoes hold their shape well and stay creamy without falling apart.
- Start the potatoes in cold water: For perfectly cooked potatoes, fully submerge them in salted cold water and gradually bring to a boil. This way they’ll cook evenly.
- Don’t overcook the asparagus: Blanch or steam the asparagus just until crisp-tender to keep it bright and fresh.
- Use fresh herbs: Dill and chives add lots of flavor—fresh is best for this salad.
- Herb swap: You can use fresh parsley instead of dill or chives if you prefer.
- Make it a Meal: Stir in chopped hard-boiled eggs or leftover grilled chicken for a hearty lunch option.
HOW TO STORE POTATO ASPARAGUS SALAD
To store: Store any leftovers in a clean airtight container. This Potato Asparagus Salad keeps well in the fridge for up to 2 days.
To reheat: You can reheat it on the stovetop by adding a splash or two of water over medium-low heat or cover it with a paper towel and warm it in the microwave until heated through.
CAN YOU FREEZE POTATO ASPARAGUS SALAD?
I don’t recommend freezing potato asparagus salad. The potatoes and asparagus can become mushy, and the dressing may separate, affecting the texture and flavor. For the best results, make this salad fresh each time.
MORE SIDE DISHES
Love this recipe? Please leave a star rating ⭐️⭐️ ⭐️ ⭐️ ⭐️ and a review in the comments below! And don’t forget to subscribe for even more delicious recipes and tips.
POTATO ASPARAGUS SALAD
Equipment
- Saucepan
- Slotted Spoon
- Mixing bowl
- Cutting Board
- Chef's Knife
- Serving Dish
Ingredients
- 3 lbs mini potatoes
- kosher salt
- 1 pound asparagus (woody ends removed)
- 3 tablespoons red onion thinly sliced
Lemon Dijon Dressing:
- 1/4 cup extra virgin olive oil
- 1 tablespoon Dijon mustard (not yellow mustard )
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1/4 cup fresh dill chopped (plus more for serving)
- 1/3 cup chives roughly chopped
- 2 cloves of garlic minced
- 1 tablespoon natural organic honey
- 1/2 teaspoon kosher salt to season
- 1/2 teaspoon freshly ground black pepper to season
Instructions
FOR THE SALAD
- Cook the potatoes: Place the potatoes in a large pot and fill with enough cold water to cover by at least 2 inches. Bring to a boil, add salt, reduce the heat, and boil gently until the potatoes are fork-tender, about 13 to 15 minutes, or until tender (try not to overcook your potatoes). When finished cooking, drain the potatoes and set aside to cool slightly.
- Blanch the asparagus: Meanwhile, as the potatoes are cooking, snap off the woody ends and cut the asparagus into bite-sized pieces. Bring a pot of salted water to a boil, add the asparagus, and cook for 2–3 minutes, until bright green and just tender. Immediately transfer the asparagus using a slotted spoon to a bowl of ice water to stop the cooking, then drain well and pat dry.
- Cut the vegetables: Once the potatoes are cool enough to handle—but still warm—slice them into halves or quarters, depending on their size, and place them in a large serving bowl. Add the asparagus pieces and thinly sliced red onion, then sprinkle with chives and fresh dill.
DRESSING
- Make the dressing: Add all the ingredients (olive oil, Dijon mustard, lemon juice, garlic, honey, salt, and pepper) to a jar and shake until combined. Taste and adjust the seasoning if needed.
ARRANGE SALAD
- Pour the dressing over the potatoes, asparagus, onion, dill and chives, and gently toss to coat the vegetables evenly without breaking them apart. Transfer to a serving dish and sprinkle with additional dill. Serve: Let the salad sit for about 10–15 minutes before serving so the flavors can meld together, or refrigerate until ready to serve. Serve at room temperature or lightly chilled. Enjoy!