Today I’m sharing one of my favorite springtime recipes, Asparagus and New Potato Salad. This light and fresh side dish showcases both asparagus and new potatoes with a hint of lemon and thyme and will quickly become a favorite for dinner, outdoor entertaining or Easter Brunch.
This recipe is an oldie I found in a cookbook my first year of married life and have tweaked over the years to make it my own signature dish. My parents had come up for a visit and we decided to take a trip down to the Dallas Farmer’s Market. I can still remember that hot summer day and how giddy I was to be wandering up and down the aisles of wooden stalls sampling the fresh goods direct from the growers. We came home with a bounty of fresh fruits and veggies and I was feeling rather ambitious to try something new with our farmer’s market finds.
I’ve learned the success to flavorful cooking is using the freshest ingredients possible. Which is why I love visiting the farmers market and picking out what is currently in season. With spring comes fresh asparagus and new potatoes.
The beauty of this recipe is it comes together quickly. It’s as simple as cutting the veggies, boiling, drizzling and tossing. And it can be enjoyed warm or cold, either way it’s absolutely delicious!
What makes this salad the perfect springtime recipe? For me it’s the lemony dressing that makes this side dish a star. It’s so light and refreshing and just makes you feel like warm sunshine. Plus, it’s a great picnic or outdoor entertaining recipe because you don’t have to worry about keeping it refrigerated or cold.
Do you have a favorite springtime recipe?
- 12 ounces of asparagus spears
- 10-12 tiny new potatoes, cut into quarters (about 10 ounces)
- 1-2 Tablespoons olive oil
- 1 lemon
- ½ teaspoon finely shredded lemon peel
- ¼ teaspoon salt
- ¼ teaspoon thyme
- Salt and Pepper to taste
- Cut the new potatoes into quarters
- In a 2-quart covered saucepan cook the potatoes in boiling water for 10 minutes.
- Meanwhile snap off and discard the woody bases from asparagus. If desired, scrape off the scales. Cut into 2-inch pieces.
- Add the asparagus to the boiling saucepan with the potatoes. Cook covered about 6-8 more minutes until the asparagus is bright green and crisp-tender.
- Drain the potatoes and asparagus. Transfer to a serving bowl.
- Meanwhile, in a small bowl combine the oil, juice of the lemon, lemon zest, salt and thyme. Pour over the vegetables, tossing gently to coat.
- Add salt and pepper to taste
Check out some of my other favorite springtime recipes that are perfect for outdoor entertaining: