Asparagus and New Potato Salad
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 4
  • 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
  1. Cut the new potatoes into quarters
  2. In a 2-quart covered saucepan cook the potatoes in boiling water for 10 minutes.
  3. Meanwhile snap off and discard the woody bases from asparagus. If desired, scrape off the scales. Cut into 2-inch pieces.
  4. 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.
  5. Drain the potatoes and asparagus. Transfer to a serving bowl.
  6. 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.
  7. Add salt and pepper to taste
Recipe by Giggles Galore at