Asparagus and Pea Potato Salad
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This asparagus and pea potato salad is bright, tangy, and delicious. Adapted from a potato salad my dad used to make for me growing up, this recipe swaps out the mayo for mustard, vinegar, and olive oil, giving it a more sophisticated and bolder flavor. It features asparagus and peas – perfect for both spring and summer.
Instead of using russet potatoes, which can be starchy, I use small red potatoes, which hold their shape better after boiling and have higher amounts of beneficial compounds. I love leaving the skins on for added flavor and fiber, but you can peel the potatoes if desired. Feel free to use either fresh or frozen peas.
This potato salad is full of phytonutrients and complex carbohydrates from the veggies and potatoes. If you’d like to make it more of a complete meal, try adding protein: hard-boiled eggs, baked tofu, chicken, or shrimp all make great additions.
-Diana Weil
Serves: 6
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Ingredients:
3 pounds small red potatoes
½ cup thinly sliced shallot (about 1 large shallot or 2 medium)
1 cup peas (fresh or frozen)
2 cups asparagus, cut into 2” pieces (about 1 bunch), break woody ends off asparagus first
½ cup chopped parsley
2 tablespoons capers
1/3 cup olive oil
½ cup white vinegar
1 tbsp lemon juice
¼ cup Dijon or Dusseldorf mustard
Salt and pepper to taste
Directions:
Boil potatoes in their skins, covered, until they can be easily pierced with a sharp knife, about 15-20 minutes. Once cooked, remove them from the pot with a slotted spoon. Do not drain water.
- While potatoes cook, prepare dressing in a jar, combining olive oil, white wine vinegar, lemon juice, mustard, salt and pepper to taste; shake well.
- Once potatoes are cooled, slice them into even rounds. Place in a large bowl and pour dressing over the potatoes while they are still warm, tossing well.
- Using the same pot, return water to a boil and place asparagus (and peas, if frozen), into the pot. Cover and cook for 2-3 minutes until bright green. Asparagus will continue to cook for a bit when removed from water, so they should be a little less cooked than you want them to be.
- Drain asparagus and peas and pat dry.
- Add asparagus, peas, sliced shallot, chopped parsley and capers to the bowl.
- Correct seasoning. Chill until serving.
Nutrients Per Serving
Calories: 225
Carbohydrates: 27 grams
Protein: 4 grams
Fat: 12 grams
Fiber: 3.5 grams
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