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How to Make Asparagus And Spring Onion Potato Salad
- Wash and prepare the potatoes: Scrub the potatoes clean and cut them in half or quarters, depending on size. Aim for roughly uniform pieces for even cooking.
- Steam the potatoes: Place the potatoes in a steamer basket over a pot of boiling water. Cover and steam for 15-25 minutes, or until tender when pierced with a fork.
- Prepare the dressing: While the potatoes are steaming, whisk together the mayonnaise, yogurt, and Dijon mustard in a small bowl. Set aside.
- Steam the asparagus: Once the potatoes are almost done, add the trimmed asparagus to the steamer basket. Steam for 3-5 minutes, until bright green and tender-crisp.
- Cool the vegetables: Transfer both the potatoes and asparagus to a colander and rinse under cold running water to stop the cooking process. Set aside to cool completely.
- Season the potatoes: Once cooled, transfer the potatoes to a large bowl. Toss gently with lemon juice, salt, and pepper.
- Combine the salad: Add the cooled asparagus and sliced spring onions to the potatoes. Gently toss to combine.
- Dress the salad: Pour the mayonnaise mixture over the salad and toss gently until everything is evenly coated.
- Garnish and serve: Sprinkle with fresh parsley. Serve immediately or chill for up to 2 hours before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
16g
Fat
3g
Carbs
10g
