This asparagus salad with new potatoes is one of my favorites in spring! It’s perfect now that both new potatoes and asparagus are in season.
What I love most about this salad is the delightful combination of tender new potatoes and crisp, fresh asparagus. The dressing adds a refreshing tang that truly enhances the flavors.
It’s an easy dish to prepare, and it works both as a light main course or a colorful side salad for grilling. Try it with my pan-fried cod with wild garlic butter and new potatoes for a complete meal.
Preparation is quick, and the dressing can be easily adjusted to your taste. Add a personal touch with a little extra seasoning if you like.
Variants & Tips
- Vegetarian version: The salad is already vegetarian, but you can add toasted pine nuts for a nutty twist.
- More advanced: Add some crispy bacon for extra flavor and texture.
Serving Suggestions
- Serve with grilled fish or chicken for a light dinner.
- Try with classic strawberry and vanilla cream cake for dessert for a complete spring menu.
Frequently Asked Questions
Can I prepare the salad in advance?
Yes, but it’s best to add the dressing just before serving to avoid the salad becoming soggy. You can boil the potatoes and steam the asparagus the day before and store them in the fridge.
How do I store leftovers?
Salad with dressing can become limp when stored, so it’s best to store leftovers without dressing in the fridge, in an airtight container. Add dressing right before the next serving.
Can I use a different dressing?
Absolutely! A mustard vinaigrette or a crème fraîche-based dressing would also taste delicious.
Is the asparagus salad gluten-free?
Yes, this recipe is naturally gluten-free. However, ensure that the honey you use is not mixed with gluten-containing additives.
Få nye oppskrifter rett i innboksen
Meld deg på nyhetsbrevet og motta ukens beste oppskrifter — gratis!
Leter du etter noe spesielt?
