Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, potato salad with asparagus. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Courtney McGowan, MS, RD, CD-N, CSO, CNSC, Registered Dietitian, shares her recipe for potato salad with asparagus! Potatoes and green beans are a classic combination. I thought I would mix it up a bit by adding some asparagus as well.
Potato salad with asparagus is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Potato salad with asparagus is something that I have loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can have potato salad with asparagus using 9 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Potato salad with asparagus:
- Take 650 g new potatoes
- Get 1 red onion
- Get 2 tbsp balsamic vinegar
- Take 100 g pack watercress or any salads
- Prepare 1 pack asparagus
- Take 2 tbsp olive oil
- Get 1 tsp honey optinal
- Get 2 tsp whole grain mustard
- Take 1 tsp vinegar
Chop the potatoes into medium sized cubes and add them to the bowl also. Thinly slice the radishes with a mandolin. This Warm Potato Asparagus Salad makes a great side dish for any occasion. Using baby potatoes, fresh asparagus and a tangy easy vinaigrette, this is a potato salad with a difference.
Steps to make Potato salad with asparagus:
- Cook potato and leave it to cool, meanwhile grill asparagus (or you can boiled up to you) as well marinate onion, first put onion for 5min to boiled water, after rinse in cold water and add balsamic vinegar. As well mix all ingredients for dressing and mix potato with dressing.
- And now put watercress after potato (if potato big cut in half) onion and asparagus on top and ready to eat👌😋enjoy❤️❤️❤️
Learn how to make Potato Salad with Asparagus. Potato salad gets a makeover for the season with the addition of roasted asparagus and radishes. The tangy dressing can be made up to a week in advance and stored in the refrigerator. Roasted vegetables hold up better on a Easter buffet than a bowl of mixed greens—and they're more interesting too. The directions said to steam the potatoes and asparagus, but I decided to roast the potatoes in a bit of olive oil, salt, minced garlic, and pepper.
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