Potato Salad with Asparagus and Parmesan Vinaigrette

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.

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!

Recipe Ingredients

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

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.

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

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.

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.

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.

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.

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!

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.

Storage

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

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.