Tangy Asparagus Potato Salad Recipes

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ASPARAGUS WITH TANGY-SMOKY DRESSING



Asparagus with Tangy-Smoky Dressing image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Yield 4 servings

Number Of Ingredients 9

1 pound asparagus, trimmed
2 Hard-Boiled Eggs, recipe follows, yolks and whites separated
1 teaspoon Dijon mustard
1 lemon, zested and juiced
1 tablespoon white wine vinegar
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
1/4 cup olive oil
1 tablespoon capers

Steps:

  • In a large pot of water over medium heat, add the asparagus spears and steam until barely tender, about 4 minutes. Drain and set aside.
  • Meanwhile, make the dressing: Put the egg yolks in a small bowl and break them up with a fork until no clumps remain. Add the mustard, lemon juice, vinegar, smoked paprika, salt and pepper, to taste, and whisk until smooth. Drizzle in the olive oil, while whisking, to make a creamy dressing. Arrange the asparagus on serving plates. Chop the egg whites and sprinkle them over the asparagus along with the lemon zest and capers. Drizzle with the dressing and top with freshly ground black pepper, to taste. Serve warm, room temperature or chilled.
  • Lay the eggs in a single layer in a large saucepan. Cover with cold water by at least 1-inch. Bring to a simmer over low heat and cook for 1 minute. Cover with a lid, turn off the heat, and allow the eggs to sit for 15 minutes. Rinse with cold water.

Nutrition Facts : Calories 177 calorie, Fat 16 grams, SaturatedFat 2.5 grams, Cholesterol 90 milligrams, Sodium 244 milligrams, Carbohydrate 7 grams, Fiber 3 grams, Protein 6 grams, Sugar 2 grams

WARM POTATO ASPARAGUS SALAD



Warm Potato Asparagus Salad image

This Warm Potato Asparagus Salad makes a great side dish for any occasion. Using baby potatoes, fresh asparagus and a tangy easy vinaigrette, this is a potato salad with a difference.

Provided by Marie Roffey

Categories     Side Dish

Time 25m

Number Of Ingredients 10

500 g baby potatoes, cut in half ((1.1lb))
12 spears asparagus, trimmed and halved
2 spring (green) onions, finely chopped
Handful fresh parsley, roughly chopped
3 tablespoons extra virgin olive oil ((notes))
1 tablespoon sherry vinegar ((notes))
1 teaspoon wholegrain mustard
½ teaspoon honey
1 small clove garlic, crushed
¼ teaspoon each of salt and pepper

Steps:

  • Place the potatoes into a saucepan and cover with water. Bring it to a boil over high heat for 10 minutes, until only just fork tender.
  • Drop the asparagus into the boiling water and let it cook for 2-3 minutes. Drain well and heat over low heat for about 15 seconds just to steam off any moisture.
  • Add the onions and parsley to the saucepan and set aside.
  • To make the dressing, place the oil vinegar, mustard, honey, garlic, salt and pepper in a small jar with a lid. Give it a good shake until cloudy and well mixed.
  • Add the dressing to the saucepan and stir to combine everything well. Tip it onto a serving platter and serve.

Nutrition Facts : ServingSize 131 g, Calories 137 kcal

ROASTED POTATO AND ASPARAGUS LENTIL SALAD WITH TANGY MUSTARD-LEMON DRESSING



Roasted Potato and Asparagus Lentil Salad with Tangy Mustard-Lemon Dressing image

Protein-packed and perfect for spring, this French green lentil salad makes a lovely side dish, main course, or spring potluck dish. Roasted potatoes and asparagus are folded into the salad along with a tangy mustard-lemon dressing. I also roasted the red onion, but I think next time I might leave the onion raw for a fresh crunch. I imagine this salad would also be fantastic with some cooked quinoa mixed in or using any seasonal vegetables you prefer. The dressing makes a lot - 2/3 cup - so I prefer to stir in half of the dressing into the salad and then serve the rest of the dressing on the side to drizzle on top. This dressing is inspired by one I came across in It's All Good.

Provided by Angela Liddon

Categories     Vegan     Salad

Time 55m

Yield 4 servings

Number Of Ingredients 11

1 cup uncooked French green lentils/du Puy lentils (about 2 1/2 cups cooked)
3 medium yellow potatoes, diced (about 3 1/2 cups)
1 bunch asparagus, ends broken off and chopped
1/2 medium red onion, diced (about 1 1/2 cups)
1 tablespoon extra virgin olive oil, divided
handful minced fresh dill, for garnish (optional)
2 tablespoons coarse seeded/old fashioned mustard (see photo in post)
2 tablespoons Dijon mustard
4 tablespoons extra virgin olive oil
3-4 tablespoons fresh lemon juice, to taste
pinch or two fine grain sea salt or pink salt

Steps:

  • Preheat the oven to 425F and line two large baking sheets with parchment paper.
  • Rinse lentils in a fine mesh sieve. Place lentils in a medium pot along with 3 cups of water. Bring water to a boil and then reduce heat to medium and simmer the lentils for about 18-20 minutes, or until tender. Drain off water and season lentils with salt (such as Herbamare).
  • Place chopped potatoes on one baking sheet and drizzle with 1/2 tablespoon oil. Toss to coat and sprinkle liberally with salt and pepper.
  • Roast the potatoes for 15 minutes. Meanwhile, place the asparagus on the other baking sheet (and the red onion if you prefer to roast it too - see headnote) and drizzle with 1/2 tbsp. oil. Sprinkle with salt and pepper.
  • After the potatoes have roasted for 15 minutes, flip the potatoes and return them to the oven along with the asparagus (and red onion if you are roasting that) for another 12-15 minutes. The potatoes should be golden on the bottom when ready and the asparagus will be tender. Add roasted veggies into a large bowl along with the lentils and gently toss to combine.
  • Meanwhile, prepare the dressing by whisking all of the dressing ingredients together. I love a tangy dressing with a bite so I used 4 tbsp. lemon juice. If you prefer a less acidic dressing you might want to add more olive oil or you can also experiment with adding a touch of maple syrup (the sweetness will offset a bit of the bite). It's definitely a dressing you can play around with!
  • Pour half of the dressing onto the veggies and lentils in the bowl and toss to combine. Season with salt and pepper to taste. Serve the salad warm with a garnish of fresh dill (optional), with the rest of the dressing served on the side.

Nutrition Facts : ServingSize 1 of 4 servings, Calories 430 calorie, Fat 18 grams, SaturatedFat 2.5 grams, Sodium 380 milligrams, Carbohydrate 51 grams, Fiber 9 grams, Sugar 5 grams, Protein 14 grams

SPRING ROASTED POTATO SALAD



Spring Roasted Potato Salad image

Every brunch table needs a fresh and tangy side, and this roasted potato salad fits the bill. It's a dressed-up alternative to classic potato salad-with asparagus, arugula and a lemon vinaigrette-so it can be served at brunch, lunch or dinner!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 1h10m

Yield 6

Number Of Ingredients 13

1/4 cup olive oil
1/4 cup finely chopped shallots
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon pepper
2 lb baby Yukon gold or red potatoes (each about 1 1/2 inches in diameter), cut in half
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb fresh asparagus spears, cut into 2-inch pieces (about 3 cups)
3 cups baby arugula

Steps:

  • Heat oven to 450°F. Spray 18x13-inch rimmed baking pan with cooking spray.
  • In small bowl, mix dressing ingredients with whisk.
  • Place potatoes in center of baking pan, and drizzle with 1 tablespoon of the oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Spread in single layer in pan. Roast 30 minutes, turning once.
  • In medium bowl, toss asparagus with remaining 1 tablespoon oil.
  • Remove potatoes from oven, and arrange asparagus on baking pan with potatoes. Roast 5 to 7 minutes or until potatoes are lightly browned and asparagus is tender.
  • Transfer roasted vegetables to serving bowl. Add dressing; toss to coat. Let stand 15 minutes to allow vegetables to absorb dressing. Add arugula; toss to combine. Serve immediately.

Nutrition Facts : Calories 270, Carbohydrate 33 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 5 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 5 g, TransFat 0 g

TANGY ASPARAGUS POTATO SALAD



Tangy Asparagus Potato Salad image

I look forward to making this recipe whenever asparagus season rolls around. It's been a family favorite for years. -Debbie Konietzki, Neenah, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

4 small red potatoes, cut into 1/4-inch wedges
1 pound fresh asparagus, trimmed
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/4 cup olive oil
2 tablespoons minced chives
1/8 teaspoon salt
Dash pepper

Steps:

  • Place potatoes in a large saucepan; cover with water. Bring to a boil; cook for 15-20 minutes or until tender. , Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Cut into 1-in. pieces. , Drain potatoes and place in a large bowl; add asparagus. In a small bowl, combine the mustard and lemon juice; whisk in oil until combined. Add the chives, salt and pepper. Pour over vegetables and toss to coat. Serve warm or at room temperature.

Nutrition Facts : Calories 172 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 177mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

ASPARAGUS, RED PEPPER, AND POTATO SALAD



Asparagus, Red Pepper, and Potato Salad image

Chef and owner of Dinosaur Bar-B-Que John Stage is considered to be one of the best barbecue masters out there, but this recipe demonstrates his skill with another summertime staple - potato salad. Asparagus and red pepper add a fun twist to the traditional recipe, and a spicy dressing made with mustard, balsamic vinegar, and brown sugar is the perfect bath for the potatoes to soak in.

Provided by John Stage

Time 39m59S

Yield 6

Number Of Ingredients 12

1 pound new potatoes, scrubbed
1 pound asparagus
1/2 large red bell pepper, seeded
1/2 cup sliced red onion
5 tablespoon creole mustard, or spicy brown mustard
6 tablespoon balsamic vinegar
1 1/2 tablespoon brown sugar
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 clove garlic, pressed or finely minced
6 tablespoon olive oil
tabasco, to taste

Steps:

  • Cook the potatoes in boiling water to cover until tender. Without peeling, cut the potatoes into ¾-inch cubes and put them in a bowl. Snap off the tough bottoms of the stalks of asparagus and discard, then cook the tender tops in a shallow pan of simmering salted water until tender-crisp. Drain and shock in cold water. Slice the asparagus into 1 ½-inch pieces and add to the potatoes. Cut the pepper into sticks about the same width and length as the asparagus. Put in the bowl. Add the red onion.
  • Mix up the dressing by stirring together the mustard, vinegar, brown sugar, salt, pepper, and garlic in a small bowl. Drizzle in the oil, whisking constantly to emulsify. Add a couple of dashes of Tabasco to taste.
  • Add the dressing to the vegetables and give a good stir. Serve right away for best color in the asparagus.

SPICY ASPARAGUS WITH GARLIC



Spicy Asparagus with Garlic image

This is a simple side dish that's quick, easy, and healthy. It's pleasantly garlicky and a little bit spicy. The spiciness may be adapted to your taste with red pepper flakes. For variation, feel fee to add other ingredients such as sun-dried tomatoes, shallots, pine nuts, mushrooms, etc.

Provided by lutzflcat

Categories     Asparagus Side Dishes

Time 20m

Yield 4

Number Of Ingredients 7

1 pound fresh asparagus, trimmed
1 tablespoon olive oil
½ tablespoon minced garlic
½ teaspoon crushed red pepper flakes, or to taste
6 medium Kalamata olives, sliced
salt and freshly ground black pepper to taste
½ medium lemon, cut into wedges

Steps:

  • Bring a large pot of water to a boil. Add asparagus and blanch until the asparagus turns a vibrant green, about 1 minute. Transfer asparagus to an ice bath to stop the cooking process. Remove asparagus from the ice bath, drain, and set aside.
  • Heat olive oil in a large skillet over medium heat. Add garlic and cook, stirring constantly, just until it becomes fragrant, about 30 seconds. Season with pepper flakes, add asparagus, and quickly toss in the seasoned oil. Heat until asparagus is just crisp-tender, not overly soft, 1 to 2 minutes.
  • Stir in olives and season with salt and pepper. Serve with lemon wedges.

Nutrition Facts : Calories 149.5 calories, Carbohydrate 9.2 g, Fat 12.3 g, Fiber 3.3 g, Protein 3.3 g, SaturatedFat 1.6 g, Sodium 540.8 mg, Sugar 2.1 g

ASPARAGUS, RED PEPPER, & POTATO SALAD



Asparagus, Red Pepper, & Potato Salad image

Categories     Salad     Sauce     Pepper     Potato     Picnic     Asparagus     Spring     Kosher

Yield feeds 5 to 6

Number Of Ingredients 14

The Veggies
1 pound new red potatoes
1 pound asparagus
1/2 large red bell pepper, seeded
1/2 cup slivered red onion
The Dressing
5 tablespoons Creole mustard (preferably Zatarain's) or spicy brown mustard
6 tablespoons balsamic vinegar
1 1/2 tablespoons brown sugar
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 clove garlic, pressed or finely minced
6 tablespoons olive oil
Tabasco sauce

Steps:

  • Scrub the potatoes and cook in boiling salted water to cover til tender. Without peeling, cut the potatoes into 3/4-inch cubes and put them into a bowl. Snap off the tough bottoms of the stalks of asparagus and discard, then cook the tender tops in a shallow pan of simmering salted water til tender-crisp. Drain and shock in cold water. Slice the asparagus into 1 1/2-inch pieces and add to the potatoes. Cut the pepper into sticks about the same width and length as the asparagus. Put in the bowl. Add the red onion.
  • Mix up some dressing by stirring together the mustard, vinegar, brown sugar, salt, pepper, and garlic in a small bowl. Drizzle in the oil, whisking constantly to make a creamy dressing. Add a couple of dashes of Tabasco to boost the flavor to your liking.
  • Splash the dressing onto the vegetables and give the salad a good stir. Serve right away for best color in the asparagus.

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