Spring means it’s time to lighten up! This Simple Potato and Asparagus Salad is my answer to time consuming, mayo slathered potato salad. And no peeling required!
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The Simple Potato and Asparagus Salad:
For this refreshingly light potato salad you can use ‘new’ potatoes or fingerling potatoes. Both are tender and creamy and cook quickly. If you aren’t familiar with fingerling potatoes, they are small, oblong and very creamy in the center once cooked.
Using Quality Ingredients!
This recipe has very few ingredients: potatoes, asparagus, olive oil, sea salt and pine nuts. When a recipe uses so few ingredients, it is important that those ingredients are very high quality. So definitely use a good flaked sea salt and high quality extra virgin olive oil.
To make this lovely salad simple cut potatoes in half or quarters, boil until just tender and then add asparagus to water, blanching for just a few minutes. Then toss veggies in olive oil, sea salt and pepper and garnish with pine nuts. Yup! That’s it!
What to Serve it With:
The Recipe: Simple Potato and Asparagus Salad
Tips and what you will need: It’s is important not to overcook potatoes. Because potatoes can vary greatly in size be sure to check tenderness by frequently piercing potatoes with a fork. When the potatoes are still firm but fork goes in fairly easily it’s time to remove potatoes from water. You will need a good sea salt, a stock pot, freshly ground pepper (love this battery operated grinder!) and a good quality extra virgin olive oil. (affiliate links) This recipe is gluten and dairy free.
- 1 1.5 pound bag "new" white, yukon gold or 'fingerling' potatoes (cut round potatoes into quarters, fingerlings in half)
- 1 bunch asparagus, trimmed and cut into 2” pieces
- 2-3 tablespoons extra virgin Olive Oil
- Sea Salt, to taste
- Pepper, freshly ground
- 3 tablespoons Toasted pine nuts
Place 1 Tablespoon salt in large pot of water and bring to a boil.
Use a knife to quarter 'new' or small yukon potatoes, or slice fingerlings in half. Carefully add potatoes to water and boil until a fork goes in fairly easily but potatoes are still firm. DO NOT OVERCOOK!! To avoid overcooking check potatoes every few minutes. Time will depend on size of potatoes but usually it's between 8-12 minutes.
When you can pierce potatoes with a fork fairly easily but potatoes are still firm, add asparagus to water and blanche for three minutes. Pour into a colander and very quickly rinse with cold water to stop cooking process or you will end up with mushy potatoes.
Note: if you happen to err on the side of under cooked potatoes, no worries! Instead of rinsing potatoes under cold water, simplt cover colander with a clean dish towel and allow potatoes to steam in their own heat for 2-3 minutes, then rinse
Pour asparagus to potatoes into a bowl, lightly drizzle with olive oil, sprinkle with sea salt and pepper. Toss with pine nuts and serve
Voila! A simple, healthy potato salad. Enjoy! ~ Linda Spiker
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