German Warm Potato and Asparagus Salad
Servings Prep Time
4people 10 minutes
Cook Time
20minutes
Servings Prep Time
4people 10 minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Bring a large pot of water to a boil. Lower temperature to med-high and season water with 2 tsp kosher salt. Add potatoes and cook until fork tender (approx. 18-20min).
  2. Meanwhile, add garlic, mustard, sherry vinegar, honey, and EVOO to a large mixing bowl.
  3. Once potatoes are cooked, transfer to a cutting board and reserve cooking water. Cut potatoes into quarters and add to mixing bowl with dressing along with thinly-sliced onion. Gently toss everything to coat. Taste for seasoning and adjust as required.
  4. Add asparagus to pot used to cook potatoes. Blanch 90 seconds and transfer to ice bath 2-3 minutes to stop cooking and set the colour. Drain and add asparagus to dressed potatoes. Gently toss once more to coat.
  5. Serve in bowl or transfer to a platter. Garnish with a drizzle more of EVOO and a pinch of flakey sea salt, such as Maldon.
Recipe Notes

This German Warm Potato and Asparagus Salad is best served, well, warm. However, it can be prepared ahead of time and served at room temperature as well. You can also reheat it slightly in the oven before guests arrive. It can also be eaten cold the next day, making it a great option for a picnic!