Here's a warm and seasonal potato asparagus salad with dill vinaigrette that I love to serve in spring and summer. The potatoes are browned and crispy, the dressing is sharp and tangy and the green vegetables are perfectly fresh. It's the perfect way to utilize high quality spring produce.
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📖 Ingredients List
- Waxy potatoes - Use smaller, waxy varieties rather than floury varieties in this spring potato salad. I like Fingerling potatoes, Vivaldi, or other new potatoes.
- Fresh asparagus - Try and get spears that are all the same thickness so that they cook evenly.
- Peas - I use frozen petit pois, but any sort of garden peas (fresh or frozen) are fine.
- Shallot - This has a sweeter, milder taste than onion, which is why chefs love cooking with it so much. We slightly pickle the shallot in the dressing which works wonderfully with dill.
- Dill - I love using dill; it has a delicious aroma and taste and works really well with fresh spring vegetables or in other dishes like this dill and smoked fish terrine or pickled cucumber salad.
- Parsley - The great all-rounder. Parsley is one of those fresh herbs that works with anything and helps to heighten all the other flavors.
- Chives - Fresh chives have a mild garlicky/onion taste and add a bit of oomph to this potato asparagus salad.
- Olive Oil - I do not recommend using a strong tasting extra virgin olive oil as it can overpower the other flavors. A mild olive oil is best.
- White wine vinegar - You can also substitute this with apple cider vinegar, but avoid kinds of vinegar like balsamic.
- Mustard Powder - This is just ground mustard seeds so it has a much stronger taste than mustard. You can substitute one teaspoon of mustard powder for one tablespoon of Dijon mustard.
- Lemon - We use both lemon juice and lemon zest for the ultimate fresh flavor that elevates everything else.
See the printable recipe card at the bottom of this post for full quantities and step-by-step directions on how to make potato asparagus salad with dill vinaigrette.
👩🏼🍳 Instructions
Preheat the oven to 180C/355F and place a baking tray in it to heat up. Slice the potatoes lengthways. Pour the oil into the hot tray and then add the potatoes in a single layer, mainly cut side down. Sprinkle with salt and cook for 45 minutes.
Bring a saucepan of salted water to a boil and cook the peas and asparagus spears together for 2-3 minutes or until tender. If using frozen peas, add them to the water 1 minute before and bring the water back to the boil before adding the asparagus.
Make the dill vinaigrette dressing by measuring the ingredients into a jar and shaking or whisking to combine. Season to taste and add more fresh lemon juice if it needs more of a lift.
Drain the vegetables and place them and the potatoes back into the warm saucepan. Pour over the dill vinaigrette dressing and toss to combine before transferring it to a warm serving bowl or dish.
🌟 Top Tip
Leave any smaller baby potatoes whole and only slice the bigger ones so that they cook evenly. I like to slice asparagus on the diagonal to make it look a bit more fancy!
👩🏼🍳 Chef's Tips & Serving suggestions
This salad is such an easy recipe that can be enjoyed hot or cold. It makes a great side dish alongside main dishes like the above citrus and herb spatchcock chicken or a juicy lamp rump roast. Sometimes, I'll add a few hard-boiled eggs on top to make this a meal in its own right.
I sometimes substitute dill for another herb, like fresh mint or tarragon, in the mustard vinaigrette to better complement the flavor profile of the main dish. You can add other vegetables, too, like carrots or snap peas.
🍷 Wine pairing for potato asparagus salad
This will partially depend on what main dish you are serving it alongside. Both dill and asparagus work well with Sauvignon Blanc. If serving this on the side of a dish like whole roasted duck I'd opt for a light and fruity Pinot Noir.
❄️ Storage & Freezing
Store leftover potato asparagus salad with dill and lemon vinaigrette in an airtight container in the fridge and use within 4-5 days. Reheat in the microwave or enjoy cold.
🥣 Equipment
You will need a shallow-sided Baking sheet to cook the potatoes and a Large saucepan for the asparagus and peas. I just use an old jam jar to make salad dressing for warm potato salad, but you can also use a small jug.
❓Recipe FAQ
Boil asparagus in a large pot of salted water for 3-5 minutes depending on how thick the stems are. Trim any woody ends off first, and don't overcook them. They should be tender but still have a bit of bite.
🍽 Other recipes
Looking for other recipes full of spring ingredients like this warm asparagus potato salad with fresh dill and lemon vinaigrette? Try these...
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If you make this recipe, I'd love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.
📖 Recipe
Warm Potato Asparagus Salad With Dill Vinaigrette
Equipment
Ingredients
- 1 kg (2 lb) potatoes waxy variety e.g. Vivaldi or Fingerling
- 250 grams (½ lb) Asparagus
- 250 grams (½ lb) Peas
- 2 tablespoon Dill fresh, chopped
- 2 tablespoon Parsley fresh, chopped
- 2 tablespoon Chives fresh, chopped
- 1 Shallot finely diced
- 1 teaspoon Mustard powder or 1 tablespoon Dijon mustard
- 2 tablespoon White wine vinegar
- ½ Lemon juice and zest
- 4 tablespoon Olive oil
- Salt and pepper
Instructions
- Preheat the oven to 180C/355F and place a baking tray in it to heat up.
- Slice the potatoes lengthways. Pour the oil into the hot tray and then add the potatoes, mainly cut side down. Sprinkle with salt and cook for 45 minutes or until brown and crispy on the outside and tender on the inside.
- Slice the asparagus into small pieces and bring a saucepan of salted water to a boil. Cook the peas and asparagus together for 2-3 minutes or until tender. If using frozen peas, add them to the water 1 minute before and bring the water back to the boil before adding the asparagus.
- Make the dill vinaigrette dressing by measuring the ingredients into a jar and shaking or whisking to combine and emulsify. Season to taste, and add more lemon juice if needed.
- Drain the vegetables and place them and the potatoes back into the warm saucepan. Pour over the dill vinaigrette dressing and gently toss to combine before transferring it to a warm serving bowl.
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