Potato Salad with Asparagus and Parmesan Vinaigrette

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Oh friends! When I tell you that this Potato Salad with Asparagus and Parmesan Vinaigrette is one of my all time favorite summer side dishes, it is no joke! For me, the creamy new potatoes and blanched asparagus are already delicious, but when they get hit with this super punchy vinaigrette, there’s something in my taste buds that just start to sing.

A large white oval platter with potato and asparagus salad with parmesan vinaigrette next to silver serving utensils.

Summer is full of side dishes, but so many seem to take a flavor-back-seat to the star of the grill. I think it’s time to spread the deliciousness around and take our side dish game to the next level!

This, by the way, is not difficult to do. Vegetables are in season, so we don’t need to do very much for them to shine. It all comes down to enhancing those flavors with fresh herbs, vinaigrettes, sauces, cheeses, nuts, spices and condiments.

This recipe is a perfect example – creamy potatoes and bright crunchy asparagus taken to the next level with a just-right bold vinaigrette and a lot of fresh herbs. Chef’s kiss!


Why I think you’ll love this potato salad:


  • ALL THE PREP IS DONE WHILE THE POTATOES ARE COOKING – You read that right! All of the prep for this salad can easily be done while the potatoes are cooking. What does this mean? It means that this recipe can be ready in 20 minutes!
  • FILLING YET SO LIGHT – This salad is as satiating as it is good for you! Packed with vegetables and a most delicious vinaigrette, no need to feel guilty about this one!
  • PERFECT FOR ALL OF YOUR BACKYARD PICNICS – This potato salad is the perfect accompaniment for all of your backyard grilling and picnic adventures. It’s full of flavor and completely versatile.
  • BEST ENJOYED AT ROOM TEMPERATURE – Having side dishes that are best served at room temperature is gift to your cooking game, giving you one less thing to worry about when bringing a whole meal together.

Recipe Ingredients

You’ll need the following ingredients to make this delicious Potato Asparagus Salad:

An overhead view of ingredients needed to make potato and asparagus salad with parmesan vinaigrette.

Ingredient Notes

The ingredients to make this potato salad are easy to find and readily available at most any grocery store. If you can, I would highly recommend grabbing anything you can at your local farmer’s market for the best flavor and to support your local farmers.

Here are a few ingredient notes:

Sherry vinegar: This vinegar is made from the fortified wine, sherry, and has the most complex and delicious flavor. It is definitely my favorite – the perfect mix of complexity, acidity and flavor. There really is no direct substitute, so do use it if you can.

Greens: I used a mix of arugula and red veined sorrel that I had in my garden and loved the combination. The peppery bite was a great flavor addition to the dish. You can use whatever you like, but they should be sturdy greens, as they need to stand up to the assertive vinaigrette.

Mustard: I use Dijon mustard in this recipe and it is key to the flavor in the vinaigrette. It is also the key ingredient that keeps the vinaigrette emulsified.

A closeup view of a fork with potato and asparagus salad on it with the serving platter and plates in the background.

Let’s Make Potato Salad with Asparagus and Parmesan Vinaigrette Together: STEP BY STEP

Be sure to check out the full recipe and ingredient list in the recipe card below

Steps 1 & 2:

Start by adding the potatoes to cold salted water and bring them to a boil. Reduce to a simmer and cook until tender when pierced with a knife.

Remove the woody ends from the bottom of the asparagus. To do this, you can bend one spear and let it snap at its natural breaking point. Then, using that spear as a guide, trim the rest of the bunch.

A pot of new potatoes on the stove.
A cutting board and knife with the woody ends of the asparagus removed.

Steps 3 & 4:

Next, trim the asparagus, on the diagonal, into 1-inch segments, and set aside.

Prep the vinaigrette ingredients by finely chopping the shallot and grating the parmesan.

A cutting board with a bunch of asparagus cut into 1-inch segments.
A cutting board and glass bowl with finely chopped shallots, grated parmesan and small bowls with the rest of the ingredients to make the parmesan vinaigrette.

Steps 5 & 6:

Make the vinaigrette by first combining the vinegar, mustard, shallots, salt and pepper and whisk until the salt is dissolved. Then, while whisking, drizzle in the olive oil until well combined. Stir in the parmesan and set aside.

Prep the garnish by finely chopping the chives and dill. Set aside.

A bowl of parmesan vinaigrette on a cutting board next to a whisk and a bench scraper.
A cutting board with chopped dill and chopped chives.

Steps 7 & 8:

When the potatoes are done cooking, remove them from the boiling water into a bowl to cool.

To the boiling water, add the asparagus and cook for 1 minute.

New potatoes being drained from a pot of boiling water.
Asparagus being added to the boiling pot of water to blanch.

Steps 9 & 10:

Remove the asparagus and immediately place into an ice bath to stop the cooking process. When it has cooled, drain it from the ice water and let it dry.

When the potatoes are cool enough to handle, cut the potatoes into quarters. If your potatoes are larger, you may need to cut them even further. The goal is to be able to have potato, asparagus and some greens in every bite!

Asparagus segments in an ice bath on the counter.
A bowl and cutting board of cooked new potatoes cut into quarters.

Step 11:

Time to assemble! Lay your greens on the bed of a platter. Top the greens with the potatoes and then the asparagus. Drizzle everything generously with the vinaigrette and then garnish with all of the fresh herbs.

A white oval platter with potato and asparagus salad.

Chef Natalie Marble in her home kitchen.

Natalie’s Tips

  • Make the vinaigrette ahead of time, if you can, as it gives the flavors more time to meld.
  • Don’t add the fresh herbs to the vinaigrette. The flavors are much more distinct when the herbs are simply added as garnished on the finished dish.
  • Be sure to only cook (blanch) the asparagus for 1 minute! This is a salad and the goal is crisp-tender. If you are interested in a quick video about blanching asparagus, check this out.
  • Don’t skip shocking the asparagus in an ice bath! If you don’t stop the cooking process immediately, the asparagus will continue to cook and will result in being overcooked for this salad.

Storage

Store this salad in an airtight container for up to 3 days in the refrigerator. Please note that the greens will wilt.


A closeup partial platter overhead view of the potato and asparagus salad next to silver serving utensils.

Variations & Substitutions

VARIATIONS:

Fresh herbs: Depending what you have on hand or what might be growing in your garden, you can change up the fresh herbs.

Citrus zest: Freshly grated lemon zest would be lovely as a garnish and add an element of brightness to the finished dish.

Peas: When you blanch the asparagus, you could add a cup or two of peas and add them to the salad when you add the asparagus.

Green beans: As summer progresses and beans come into season, they could take the place of the asparagus, or you could add them as an additional vegetable.

Nuts: Chopped pistachios, almonds or even walnuts would add a nice crunch to the salad.

SUBSTITUTIONS:

Vinegar: Use red wine vinegar or white wine vinegar as a substitute for the sherry vinegar.

Baby new potatoes: You could use fingerling potatoes in place of the small new potatoes. Be sure to adjust the cooking time accordingly.


FAQs

You can cook the potatoes, blanch and shock the asparagus, and make the vinaigrette all ahead of time. However, you will not want to assemble and dress it until right before you’re going to serve it.

Yes, you can. Because the asparagus needs to be blanched, I decided to boil the potatoes, so that I could cook both items in one pot, saving on cleanup. Alternatively, you could roast the asparagus as well, but please know that it is a different flavor profile.


I hope you love this Potato Salad with Asparagus! If you make it, be sure to leave a rating so I know how you liked it!


A closeup corner view of a large white oval platter with potato salad with asparagus and parmesan vinaigrette.

Potato Salad with Asparagus and Parmesan Vinaigrette

When I tell you that this Potato Salad with Asparagus and Parmesan Vinaigrette is one of my all time favorite summer side dishes, it is no joke! For me, the creamy new potatoes and blanched asparagus are already delicious, but when they get hit with this super punchy vinaigrette, there's something in my taste buds that just start to sing.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 161 kcal

Ingredients
  

  • 1 1/2 lbs small new potatoes
  • 1 bunch asparagus
  • 1/3 cup sherry vinegar
  • 1 shallot (finely chopped)
  • 2 tsp Dijon mustard
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup olive oil
  • 1/2 cup parmesan cheese (grated)
  • 2 tbsp chives (finely chopped)
  • 2 tbsp dill (finely chopped)

Instructions
 

  • Cook the potatoes.  Add potatoes to a pot, cover with cold water and add 2 large pinches of kosher salt.  Bring to a boil, and then reduce to a simmer, cooking until potatoes are tender when pierced with a knife.
  • Prep the asparagus.  While the potatoes are cooking, trim the woody ends of the asparagus and discard.  Cut the remaining stalks of asparagus into 1-inch pieces, on the diagonal.  Set aside.
  • Make the vinaigrette.  Add the vinegar, shallot, dijon mustard, salt and pepper to a bowl and whisk to combine until the salt has completely dissolved.  Then, while whisking, slowly add the olive oil.  Stir in the parmesan and taste and adjust any seasonings that you like.  The vinaigrette should taste bold and tart.
  • Blanch and shock the asparagus.  When the potatoes are done, remove them from the water and let them cool a bit.  Add the asparagus to the boiling water and cook for 1 minute.  Then, remove the asparagus and add it to a bowl of ice and cold water (ice bath) to stop the cooking process.  After the asparagus is completely cool, drain it from the water and let it dry.
  • Cut the potatoes.  When the potatoes are cool enough to handle, cut them into quarters.  If your potatoes are larger, you may have to cut them further into smaller pieces.  The idea is to be able to fit the ideas bite on a fork – potato asparagus and greens – all in one bite!
  • Assemble the salad.  Line a platter with a bed of greens and then spread the potatoes out evenly on top.  Next, top the potatoes with the asparagus and then drizzle everything generously with the vinaigrette.  Garnish with fresh chives and dill.  ENJOY!

Nutrition

Calories: 161kcalCarbohydrates: 3gProtein: 4gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 4mgSodium: 335mgPotassium: 140mgFiber: 1gSugar: 1gVitamin A: 516IUVitamin C: 4mgCalcium: 92mgIron: 1mg
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