Salad does not have to include greens and be boring all the time. By far not. As much as we love some refreshing and light salads, sometimes we are craving something more filling and heartier. Not saying it needs to be less healthy. Like this one. So good. So refreshing. So filling. Perfect lunch as is or ideal barbecue side! Amazing.
Spring is, fresh asparagus and fresh herbs for me. The colours and smell of them just really make one smile. Asparagus is so healthy and versatile too! You can make a soup, a risotto, just plain with potatoes or hollandaise sauce, whatever you want and it tastes amazing when prepared the right way.
Green, white or pink?
Asparagus is really high in fiber and has a reasonable amount of protein for a vegetable. Also, it is packed with folate and very low in calories. No matter, which one you prefer, white or green (or there even is pink one, which I have never tried but is super cool!), they are all pretty similar in nutrients. The white one just has a more intense asparagus taste, while the green one is milder. In this recipe I like to use both, because they add different flavours, textures and colours, but if you do not like either at all, you can only go with one type.
Are potatoes even healthy?
But asparagus is only half of the deal. As good as it is, it is not super filling. But since we want this to be a filling dish, with some good carbohydrates, we still need some potatoes. I know that there are a lot of saying that claim that carbs and potatoes are bad but they are not! They are loaded with incredibly nourishing vitamins, a lot of fiber and minerals. Potatoes actually are a super food! And Carbohydrates are everything else than unhealthy. They are the main source of energy for our bodies, which means they should make up more than half of our diet. They are essential for us!
Which potatoes should I use?
The best potatoes for this recipe are baby potatoes (Bauernkartoffel in German). Why? Because you can eat them with the skin on and they are small. Therefore you do not have to peel them or cut them smaller, which is way more convenient. If you cannot find them anywhere, you can substitute them with others, but it will be lot more work.
Last but not least: the perfect vinaigrette
What would a salad be without a decent vinaigrette? Not a salad, just some veggies. I believe that in most dishes, the real flavour comes down to the sauces. Just like here. You could cover everything with a hollandaise sauce but this would not just make it pretty unhealthy but also would not taste as good. The vinaigrette here is very simple and rather light. It is a mix of lemon juice, parsley and olive oil. The lemon and a freshness, the herbs some greens and flavour and the olive oil helps the potatoes not to stick together and also adds a bunch of flavour. Together it tastes amazing and so fresh. The combination with the asparagus, potatoes, and dishes is just amazing!
When and how should we eat it?
You can enjoy this salad when it still is warm or you can also enjoy it cold, which makes it a great leftover. Unlike most salads, you can add the vinaigrette here beforehand (if you want to repurpose it as a leftover) and do not have to wait until just before you want to eat it. If you want, this can be a main dish, and if you wish you could add some boiled eggs or cottage cheese to it. But this also works great as a side dish that packs carb and veggies in one! Love to serve this at a barbecue or with a nice piece of meat or fish!
I hope that you enjoy this recipe and will have fun cooking!
Katie // Une Petite Cuisinière
Potato and Asparagus Salad with herby vinaigrette
A super refreshing and delicious spring salad that will nourrish you and fill you up! Soft potatoes with some delish asparagus and a refreshing herb vinaigrette! Toatlly delish!
What you will need
- 600 g baby potatoes
- 600 g asparagus (mixed white and green)
- 100 g radishes
- 1 tbsp olive oil
- juice from 1 small or 1/2 large lemon
- 1 tbsp parsley chopped
- 1/2 tbsp butter
- 1/2 tbsp sugar
Bring two pots with water to a boil. Salt both. In one pot add the baby potatoes and boild for 20 minutes.
In the meantime, generously peel the white asparagus, about 2 times around the stalk. Chop about 2 cm off the ends of both, green and white asparagus.
In the empty pot add the butter and sugar and the white asparagus. Let this boil for about 5-10 minutes, depending on how thick the stalks are. Then add in the green aspargus and cook for another 5 minutes. The total cooking time of the white asparagus is between 10 and 15 minutes.
Once the potatoes are done cooking, let them cool a little bit. Then half them or cut them into three pieces. Add them into a bowl. Finely grate or chop the radishes and add aswell.
When the asparagus is done cooking, also cut it into about 2-3 cm sized pieces and add them aswell. Sprinkle with sea salt and cracked black pepper.
In a bowl combine the parsley, olive oil and lemon juice. Add it to the other vegetables and mix through.
Serve and enjoy!