Do Share Recipe

I have to admit, when I first tried making this Lemon Herb Asparagus Potato Salad Recipe, I was a bit nervous. Potatoes and asparagus together sounded unusual, but the flavors surprised me!

The lemony dressing brightened everything, and the salad turned out creamy, tangy, and perfect for any gathering. After a few tweaks, this has become one of my favorite summer dishes to serve.

I promise, once you try it, it’ll quickly become a family favorite too, especially when paired with dishes like Spaghetti Squash with Tomato Sauce Recipe or served alongside bite-sized treats such as Honey Butter Cornbread Poppers.

Lemon Herb Asparagus Potato Salad Recipe

Ingredients

1.5 pounds baby potatoes, chopped into bite-sized pieces
1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
1/2 cup red onion, thinly sliced
1/2 cup cashew cream or dairy-free yogurt
Juice of 2 lemons
1 teaspoon lemon zest
2 teaspoons fresh thyme, chopped
1 tablespoon Dijon mustard
Salt and pepper, to taste

Note: Serves 4–6 generously.

Variations

Replace cashew cream with Greek yogurt for a dairy version.
Use white wine vinegar instead of lemon juice for a subtler tang.
Add chopped dill or parsley for extra herbaceous flavor.
Mix in cherry tomatoes or roasted bell peppers for extra color and sweetness.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes

Equipment You Need

Large pot – to boil potatoes
Steamer basket or medium pot – for asparagus
Mixing bowl – to combine salad ingredients
Blender or food processor – to make creamy cashew dressing
Knife and cutting board – for chopping vegetables

How to Make Lemon Herb Asparagus Potato Salad Recipe

Prepare the Potatoes

Boil the chopped baby potatoes in salted water until tender, about 10–12 minutes. Drain and let them cool slightly so they hold their shape in the salad.

Cook the Asparagus

Steam or blanch asparagus pieces for 3–4 minutes until crisp-tender. Shock them in ice water to retain bright green color and freshness.

Make the Dressing

Blend cashew cream, lemon juice, zest, Dijon mustard, thyme, salt, and pepper until smooth. Taste and adjust seasoning; I like it bright and tangy.

Combine Salad Ingredients

In a large bowl, gently toss potatoes, asparagus, and red onions. Pour the dressing over and fold carefully to coat everything evenly.

Chill or Serve

For the best flavor, let the salad sit at room temperature for 15–20 minutes or refrigerate for 30 minutes before serving. Chilling really enhances the lemon-herb flavors.

Additional Tips for Making this Recipe Better

I always taste the dressing before adding; sometimes I need extra lemon juice.
Gently toss the salad to avoid breaking potatoes.
I sometimes roast the potatoes for extra caramelized flavor.
Allowing the salad to rest at room temperature really brings out the herbs.

How to Serve Lemon Herb Asparagus Potato Salad Recipe

Serve as a side for grilled meats, tofu, or on its own for a light lunch.
Garnish with extra thyme or lemon zest for a fresh, colorful presentation.
Use a wide shallow bowl so the dressing coats all the ingredients evenly.

Nutritional Information

Here’s a quick look at the nutrition per serving:

Calories: ~250 kcal – a light and healthy salad
Protein: 6g – thanks to cashew cream and potatoes
Carbohydrates: 35g – mostly from nutrient-dense potatoes
Fat: 10g – from cashew cream, healthy and satisfying

Make Ahead and Storage

Refrigerating: Store in an airtight container for up to 3 days. Let it come to room temperature before serving to enhance flavors.
Freezing: Not recommended as potatoes may become mushy.
Reheating: Serve cold or at room temperature; avoid microwaving.

Why You’ll Love This Recipe

This salad has so much going for it:

Quick and easy to make, perfect for summer meals.
Versatile and customizable with herbs and veggies.
Vegan, dairy-free, and oil-free, ideal for dietary preferences.
Bright, fresh lemon flavor that awakens your taste buds.
Perfect for picnics, parties, or family dinners.

Ben Carraoli