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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!

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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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