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Lemon Herb Asparagus Potato Salad Recipe
Ben Carraoli

Lemon Herb Asparagus Potato Salad Recipe

I have to admit, when I first tried making this Lemon Herb Asparagus Potato Salad, I was a bit nervous. Potatoes and asparagus together sounded unusual, but the flavors surprised me!
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Total Time 35 minutes
Servings: 6
Calories: 250
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Steam or blanch asparagus pieces for 3–4 minutes until crisp-tender. Shock them in ice water to retain bright green color and freshness.
  3. Blend cashew cream, lemon juice, zest, Dijon mustard, thyme, salt, and pepper until smooth. Taste and adjust seasoning; I like it bright and tangy.
  4. Combine Salad Ingredients
  5. In a large bowl, gently toss potatoes, asparagus, and red onions. Pour the dressing over and fold carefully to coat everything evenly.
  6. 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.

Notes

  • 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.