German-Inspired Warm Potato Salad with Asparagus
This German-inspired Warm Potato Salad with Asparagus is a quick, easy, and delicious side dish for your next cookout.
Servings: 4 people
Ingredients
- 2.5 pounds baby potatoes
- 1 pound asparagus stalks cut into thirds and bottoms trimmed
- 3 cloves garlic finely chopped
- 3 tablespoons extra virgin olive oil
- 1.5 tablespoons Whole30 compliant whole-grain mustard substitute stone-ground or Dijon mustard
- 1 tablespoon sherry wine vinegar or substitute high-quality white wine vinegar
- 1 tablespoon all-natural honey optional (omit for Whole30)
- kosher salt and freshly cracked black pepper to taste
- 1/2 red onion thinly sliced
- 1 tablespoon finely chopped fresh parsley
Instructions
- Add the potatoes to a large stock pot. Cover with water, add a pinch of salt and place over high heat. Bring to a boil, lower to medium-high heat and cook the potatoes until barely fork-tender, around 18 minutes. Add the asparagus and cook until slightly tender, around 2 minutes.
- Meanwhile, in a large mixing bowl, combine the garlic, olive oil, mustard, vinegar, and honey (if using). Season with salt and pepper to taste and whisk to combine.
- Drain the hot potatoes and cut them in half or bite-sized pieces. Add them to the vinaigrette along with the asparagus and onions. Gently toss to coat, taste for seasoning and adjust with salt and pepper as desired.
- Transfer to a serving platter, garnish with chopped parsley and serve warm or at room temperature.
Video
Notes
This German Warm Potato and Asparagus Salad is best served 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!