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    Home » Recipes » Salads

    Asparagus and Radish Potato Salad

    May 20, 2014(updated Aug 14, 2024)

    By Michelle Weiner

    Asparagus, sliced radishes, and red potatoes tossed in a tangy dijon dressing.
    No ratings yet
    Prep Time 15 minutes minutes
    Cook Time 8 minutes minutes
    Total Time 23 minutes minutes
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    Asparagus Radish Potato Salad-Single Serving
    Asparagus Radish Potato Salad-Full Bowl

    Recipe

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    Asparagus and Radish Potato Salad

    Asparagus, sliced radishes, and red potatoes tossed in a tangy dijon dressing.
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    Author: Michelle Weiner
    Course: Sides
    Prep Time: 15 minutes minutes
    Cook Time: 8 minutes minutes
    Total Time: 23 minutes minutes
    Makes: 4 -8

    Ingredients

    Salad

    • 1 pound red potatoes cut into ½-inch cubes
    • ½ teaspoons salt
    • 1 bunch asparagus cut into ½-inch pieces
    • 4 small radishes cut into thin quarter moon slices

    Dressing

    • 2 tablespoons mayonnaise
    • 2 tablespoons dijon mustard
    • 1 tablespoon finely chopped parsley
    • 1 garlic clove minced
    • 1 quarter lemon wedge
    • ¼ teaspoon salt
    • pepper to taste

    Instructions

    • Fill a medium pot with water and add ½ teaspoon salt. Bring to a boil.
    • Add potatoes and asparagus, and cook until potatoes are tender, 3-5 minutes.
    • Remove potatoes and asparagus from the pot and either rinse with cold water or place in an ice bath until both potatoes and asparagus are cool. Dry well.
    • To make the dressing, combine the mayonnaise and mustard in a large bowl and stir until uniform. Add the remaining dressing ingredients and stir well.
    • Once the potatoes and asparagus are cool and dried well, add them and the radishes to the bowl with the dressing and toss to coat. If you like, season with pepper!
    Did you make this recipe?Share a pic and tag @cupofzest and use #cupofzest so I can see it!

    Notes

    Go CRAZY and add some bacon! It is delicious.
    If you don't love super tangy things, feel free to use a total of 3 tablespoons mayo and 1 tablespoon dijon mustard.
    Mint Lemonade »

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    Comments

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      Not only will you be helping us out, but you'll also be spreading the love to other party planners looking for their next big hit!

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      Recipe Rating




    1. Kathy MacDonald says

      June 07, 2014 at 9:28 pm

      Cooked the asparagus & potatoes last night and then put it all together with the dressing this morning. It was delicious! I doubled the recipe, took it to the potluck party and it all disappeared. Like your idea of adding bacon and thought shrimp might be good also. Thanks for the recipe.

      Reply
      • Michelle Ferrand says

        June 08, 2014 at 6:44 pm

        Awesome! Shrimp sounds like a great idea, thanks for making it 🙂

        Reply
    2. Kathy says

      June 05, 2014 at 6:58 pm

      Michelle - I'm going to make this asparagus potato salad to bring to a noon potluck birthday party on Sat. Could I make it Friday evening or would it be better to make it Sat. morning? Thanks

      Reply
      • Michelle Ferrand says

        June 05, 2014 at 7:00 pm

        I think it should be fine to make on Friday. I haven't tried making it ahead of time myself, but I think it should hold up just fine!

        Reply
        • Kathy MacDonald says

          June 05, 2014 at 9:53 pm

          Thanks, and I'll let you know how it turns out.

          Reply

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    Hi, I'm Michelle and welcome to the party!

    After of working in the culinary world for over 10 years, I'm sharing the skills I've learned with you here at Cup of Zest. I'm here to help you invite your friends over more and stress less when cooking for them. Glad you're part of the crew!

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