Because I love seasonal veggies so much and all things zesty, I made this potato asparagus salad that brings all my favorite things together: bursting with freshness of spring veg and a zippy gremolata too. I was easily carried away with adding more colors and more flavors, so had to stop myself and keep it simple! Fairly simple 😉!
This potato asparagus salad spells SPRING to me, because it is a celebration of spring vegetables! Tender asparagus, crunchy radishes like pops of color, and creamy potatoes are tossed in a zesty lemon vinaigrette and finished with handfuls of bright and herbaceous gremolata.
The best thing about this salad is that it’s even better the next day!
What you’ll love about this recipe
I served this recipe as a side dish with our Easter roast leg of lamb alongside my gorgeously vibrant green pea puree (if you fancy making it, it’s in my salmon and pea puree recipe). But it could easily be a light lunch or even a heartier one if you add a slice or two of crusty baguette.
- Fresh and Seasonal: Packed with spring vegetables, I take advantage of the native and sometimes local asparagus and radishes.
- Perfectly Balanced: The crispy roast potatoes (buttery but no butter), slightly earthy asparagus (with a hint of sweetness) and tangy dressing match so beautifully!
- Crispy Touch: Smashed and crisped potatoes add a such yummy crunch.
- Tons of Herbs: The punchy gremolata brings such a bright pop of freshness.
- Customize your dressing 😜: I make a simple lemon herb dressing with olive oil, a healthy squeeze of lemon juice, and herbs de la Garrigue to tie all the ingredients together beautifully. But you can totally mix it up here: see my suggestions below for some salad dressing ideas or use store bought if you must.
- Healthy: This salad is not only delicious but also provides a good dose of nutrients, I love to pack my salads with lovely fresh vegetables choc full of vitamins, minerals and fiber.
- Last but no least, easy to make: Simple ingredients and straightforward steps could make this a perfect weeknight meal.
Watch how to make potato asparagus salad
Ingredients you’ll need
- Salad potatoes – I used La Ratte potatoes, thin skin and mild nutty flavors, they are such a wonderful homage to our French holidays in Le Touquet.
- Asparagus – it isn’t spring 🌱 in England without an abundance of asparagus, it is just glorious!
- Handful of radishes – love them or leave them, but they add such crunch and color, not mentioning the health benefits. I used rather mild sparkler radishes, lots of purple and pink hues and translucent whites.
- Handful of olives – you need a salty punch, so if you like olives, toss a few in the mix. I used Kalamata olives.
- Chicory salad leaves – I have been obsessed with chicory mainly because of it’s gut health benefits, but it’s so delicious and adds so much color to salads. Feel free to swap other sturdy salad leaves here.
- For Gremolata:
- Parsley – literally tons! just kidding 😛, but you want a few handfuls.
- Garlic
- Lemon zest
- For Salad Dressing or Vinaigrette:
- Herbs de la Garrigue (think Herbs de Provence, they are quite similar) – again, it makes my heart warm 🥹 thinking of our holiday to Marseille and Provence in the South of France last summer.
- Olive oil
- Lemon juice
- Salt and pepper
How to make potato asparagus salad (step-by-step)
Time needed: 40 minutes
This potato asparagus salad recipe combines buttery potatoes, grilled asparagus, and a zesty gremolata for a flavorful springtime dish! It’s just a case of cooking the potatoes and asparagus and assembling everything in a gorgeous warm salad coated with a delicious vinaigrette and topped with oodles of fresh herbs!
- Prepare the veggies
Wash and dry all veggies. Cut off the woody ends from the asparagus.
- Cook the potatoes
Place potatoes in a medium saucepan with cold water. Bring to boil then simmer for 25 minutes or according to pack instructions. Add salt to the potatoes 5 minutes before the end of cooking.
- Grill the asparagus
Brush a little oil on your griddle pan. While potatoes are boiling grill the asparagus on the griddle pan. This takes 7-9 minutes. Once grilled, set them aside.
- Prepare the rest of the veggies
Slice up the radishes and break up the chicory leaves.
- Prepare the gremolata
Chop lots of parsley with a sharp knife. Add the parsley to a medium bowl and grate the lemon zest and the garlic over it, then season well with sea salt and mix well.
- Prepare the salad dressing
In a jar, add olive oil, the juice of one lemon, dry herbs, salt, and pepper. Put a lid on and shake until the dressing is well combined. Alternatively, you can make the dressing in a bowl and mix with a whisk or just a fork.
- Crispy up the potatoes
Drain the potatoes and add them to a frying pan brushed with oil. Gently smash them so they can catch on and get a little crispy in places. Roast the potatoes in the pan for a few minutes until crispy.
- Assemble the salad
In a large mixing bowl or platter, place the crispy potatoes, grilled asparagus, sliced radishes, chicory, and olives. Pour the dressing over the vegetables, toss lightly to coat every vegetable with the zippy dressing. Scatter the gremolata over the vegetables and serve while the potatoes are still warm. Enjoy!
Pro Tips
- Don’t overcook the asparagus – it should be tender-crisp, but not too dry.
- Use a griddle pan for smoky flavored asparagus.
- The best thing about this salad is that it’s even better the next day! The radishes are still crisp, though a little pickled by the lemony dressing and because the chicory leaves are sturdy, there isn’t anything that’s wilted.
Nutritional benefits
Of course the abundance of vegetables makes this dish such a wholesome nourishing option. Asparagus and radishes are packed with vitamins and minerals. Asparagus is an excellent source of folate and vitamins A, C, and K. Radishes are a good source of vitamin C and fiber. If you eat the salad the next day, remember: the cooled potatoes develop resistant starch which is good for our gut microbiome.
You know my mission: feed those friendly gut bacteria happy!
Servings
This recipe yields 4 portions, enough for a small family. There might be a little leftover 😉.
What to serve with this salad
- We had this salad as a light lunch and also paired it with our roast leg of lamb Easter dinner.
- It will work beautifully as a side dish next to grilled fish, grilled chicken, steak or tofu.
- Or even my pan fried salmon. But I feel that is too robust for shrimp. What do you think? Leave me a comment!
- Serve it alongside a crusty baguette or my sourdough bread for a complete meal.
variations and substitutions
- Hooray if you are looking for a VEGETARIAN or VEGAN salad, you have it! You’re welcome 😜! And no funny ingredients, just simple wholesome down to earth ingredients to make you feel good about what you eat.
- You can swap olives for capers or sun-dried tomatoes, it will still keep things on the Mediterranean coast 😜.
- The dressing is where it’s at: if you fancy more of a classic vinaigrette, add a little Dijon mustard and even a drop of honey for a honey mustard dressing.
- Feel free to swap the herbs in the dressing (herbs de Garrigue with herbs de Provence) or replace the parsley in the gremolata with other fresh herbs (mint and marjoram are my favorite), but basil may also work, just mindful that it will wilt faster.
- Substitute other salad leaves like baby spinach or arugula (wild rocket) for chicory.
- Scatter toasted seeds or pinenuts to add more crunch and toasty nutty flavors.
If you’re craving a burst of springtime flavors, this Potato Asparagus Salad is about to become your new favorite dish. Toss in your favorite fresh veggies and hey, my lovelies, you get vibrant flavors and colorful nutrition! It’s perfect for picnics, BBQs, or as a light but satisfying weeknight meal.
- If you make my recipe, take a snapshot for your Instagram
- Post and tag me @candyflosie😉🤗!
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Potato asparagus salad FAQ
Yes, you can use pre-cooked potatoes to save time. Just smash and crisp them up in a pan until a little golden just before you assemble your salad.
Yes, this recipe is naturally gluten-free.
Absolutely! Roast the asparagus at around 392°F (200°C) for 10-12 minutes on a sheet pan . I don’t recommend the steaming, you want to avoid wet limp asparagus in your lovely salad.
I would recommend to make it fresh if you entertain, although you can make the potatoes ahead and just crisp them up to have a warm potato salad. But the salad eats so well cold the next few days too!
Any salad potatoes or baby new potatoes work. Just follow cooking instructions on the pack or if you buy loose, they cook (boiled) on the stove in approximately 20-25 minutes.
Potato Asparagus Salad Recipe
Ingredients
- 500 g salad potatoes
- 250 g asparagus
- 1 handful of radishes
- 1 handful of olives
- 1-2 heads chicory salad leaves picked
For gremolata:
- 2 handfuls flat parsley, chopped
- 1 large garlic clove
- lemon zest from 1 lemon
For salad dressing or vinaigrette:
- 1 tsp herbs de la Garrigue
- 4 tbsp olive oil extra virgin
- lemon juice from 1 lemon
- 1 tsp salt
- 1/2 tsp black pepper freshly cracked
Instructions
Prepare the vegetables
- Wash and dry all the vegetables. Cut off the woody ends from the asparagus.
Cook the potatoes
- Place potatoes in a medium saucepan with cold water. Bring to boil then simmer for 25 minutes or according to pack instructions. Add salt to the potatoes 5 minutes before the end of cooking if you want or you can sprinkle a pinch of sea salt flakes while pan roasting them.
Grill the asparagus
- Brush a little oil on your griddle pan.
- While potatoes are boiling grill the asparagus on the griddle pan. This takes 7-9 minutes. Once grilled, sprinkle a pinch of sea salt flakes and set them aside.
Prepare the rest of the veggies
- Slice up the radishes and break up the chicory leaves.
Prepare the gremolata
- Chop 2 handfuls of parsley with a sharp knife. Add the parsley to a medium bowl and grate the lemon zest and the garlic over it, then season with a pinch of sea salt and mix well. Set aside.
Prepare the salad dressing
- In a jar, add olive oil, the juice of one lemon, dry herbs, salt, and pepper. Put a lid on and shake until the dressing is well combined. Alternatively, you can make the dressing in a bowl and mix with a whisk or just a fork until well emulsified.
Crisp up the potatoes
- Drain the cooked potatoes and add them to a frying pan brushed with oil.
- Gently smash them so they can catch on and get a little crispy in places. Roast the potatoes in the pan for a few minutes until crispy.
Assemble the salad
- In a large mixing bowl or platter, place the crispy potatoes, grilled asparagus, sliced radishes, chicory, and olives. Pour the dressing over the vegetables, toss lightly to coat every vegetable with the lemony vinaigrette/dressing.
- Scatter the gremolata over the vegetables and serve while the potatoes are still warm. Enjoy!
Video
Notes
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- Don’t overcook the asparagus – it should be tender-crisp, but not too dry.
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- Use a griddle pan for smoky flavored asparagus.
- There a quite a few steps that ask for salt. You have a couple of options: you can just let the dressing and the gremolata carry the seasoning or you can add a pinch of sea salt when you grill or roast the veggies.
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- The best thing about this salad is that it’s even better the next day! The radishes are still crisp, though a little pickled by the lemony dressing and because the chicory leaves are sturdy, there isn’t anything that’s wilted.
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