Spring Asparagus and Potato Salad


Spring Asparagus and Potato Salad

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Servings and Ingredients

Serves 8
2 lbs. small, waxy red-skinned potatoes
1 lbs. asparagus spears, trimmed
¼ c. Hy-Vee Select extra-virgin olive oil
¼ c. Hy-Vee Select white wine vinegar
⅛ tsp. cayenne pepper
Salt and pepper, to taste
½ medium red onion, thinly sliced
¼ c. chopped roasted red pepper
¼ c. finely chopped fresh chives
2 tbsp. packed sliced fresh basil
2 tbsp. chopped fresh parsley


  1. Rinse potatoes and place in a large pot. Cover with lightly salted cold water. Bring to boiling and cook until knife-tender. Using a slotted spoon, remove potatoes to a plate; reserve cooking water.
  2. Return water to boiling. Meanwhile, chop asparagus into 1-inch pieces. Keep the tips separate. Fill a large bowl with ice water.
  3. Place asparagus (except the tips) into boiling water. Cook 1 minute, then add the tips. Cook 1 minute more. Remove asparagus from boiling water and immediately plunge into ice water. Drain and set aside.
  4. For dressing, in a large bowl whisk together oil, vinegar, cayenne, and salt and pepper to taste. Quarter the potatoes; add them to the dressing. Stir gently to coat. Add the asparagus, onion, roasted pepper, chives, basil and parsley. Season to taste with salt and pepper; add more vinegar, if needed. Serve warm or at room temperature.

Nutrition facts


160 Calories per serving

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 0mg
  • Sodium: 15mg
  • Total Carbohydrates: 20g
  • Protein: 4g

Recipe Source:

Try-Foods International.