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+ servings

Asparagus and Radish Potato Salad

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



  • 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


  • 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


  • 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!
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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.