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    Home » Recipes » Sides

    Asparagus and Radish Potato Salad

    May 20, 2014(updated Jun 16, 2020)

    By Michelle Weiner

    Asparagus, sliced radishes, and red potatoes tossed in a tangy dijon dressing.
    No ratings yet
    Prep Time 15 minutes
    Cook Time 8 minutes
    Total Time 23 minutes
    Jump to Recipe Leave a Comment

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Asparagus Radish Potato Salad-Full BowlMemorial Day weekend is almost here and for most people, it marks the unofficial start of summer!

    Barbecues, pool parties, potato salad 😉 and just hanging out with friends are some of my favorite things to do during summer. I am sure we all share some of these as our favorite summer activities but I do have a hobby that is a little different than most.

    I participate in a living history group called the Society for Creative Anachronism. Basically I enjoy hanging out with my friends, wearing pre-17th century clothing, and just having a good time!

    So this weekend, instead of going to a barbecue or pool party, I am going camping with a ton of my friends to dress up in awesome clothes and cook food from historic recipes (maybe I will post one in the future!).

    House Valentine Main Pavilion Potrero 2012
    House Valentine Main Pavilion Potrero 2012
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    House Valentine Main Pavilion and Kitchen Potrero 2012
    House Valentine's Camp "Bard" in a Box
    House Valentine's Camp Bar

     

    Even though I'll be missing out on normal Memorial Day weekend parties, I wanted to share one of my favorite potato salad recipes with you.

    Normally potato salad is super mushy and over dressed with tons of mayo. Don't get me wrong, I love mayo, but sometimes we over do it.

    This recipe is great because it uses a little mayo and the Dijon mustard gives it a nice bite. I also love the fresh radish in it because it adds a nice crunch and a little spiciness to the dish.

    Hope you enjoy it as much as I do!Asparagus Radish Potato Salad-Single Serving

    Asparagus and Radish Potato Salad

    Asparagus, sliced radishes, and red potatoes tossed in a tangy dijon dressing.
    Prevent your screen from going dark
    Print Rate Pin
    Author: Michelle Weiner
    Course: Sides
    Prep Time: 15 minutes
    Cook Time: 8 minutes
    Total Time: 23 minutes
    Makes: 4 -8

    Ingredients

    [u]Salad[/u]

    • 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

    [u]Dressing[/u]

    • 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. [br]If you don't love super tangy things, feel free to use a total of 3 tablespoons mayo and 1 tablespoon dijon mustard.

     

    Asparagus and Radish Potato Salad

    Asparagus, sliced radishes, and red potatoes tossed in a tangy dijon dressing.
    Prevent your screen from going dark
    Print Rate Pin Share by Text
    Author: Michelle Weiner
    Course: Sides
    Prep Time: 15 minutes
    Cook Time: 8 minutes
    Total Time: 23 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.
    « Mini Lemon Cupcakes
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    Comments

    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
    3. Maggie says

      May 29, 2014 at 6:33 pm

      This looks so yummy, Michelle! Really gorgeous photos, too! I can't wait to try it!

      Reply
      • Michelle Ferrand says

        May 29, 2014 at 11:54 pm

        Thanks so much Maggie your website looks great too 🙂 The only reason those photos look good is because I took an awesome class on food photography for bloggers, if you are interested in the class information let me know! Hope you like the potato salad too.

        Reply

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

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