Print
German Potato and Asparagus Salad Paleo Primal Gourmet Whole30 Healthy Easy Recipe Ideas

German Warm Potato and Asparagus Salad

Course Salad, Side Dish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 2-2.5 lbs baby potatoes
  • 1 lbs asparagus stalks cut into 2" pieces
  • 1/2 red onion thinly sliced
  • 3 cloves garlic finely grated
  • 1.5 tbsp grainy mustard compliant
  • 1 tbsp Sherry wine vinegar or substitute high-quality white wine vinegar
  • 1 tbsp all-natural honey omit if doing Whole30
  • 3 tbsp Extra virgin olive oil
  • kosher salt
  • Freshly Cracked Black Pepper
  • flakey sea salt - for garnish such as Maldon

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!