CSA Recipe of the Week: New Potato and Asparagus Salad

This week’s CSA-inspired recipe offers a fresh take on potato salad using roasted new potatoes and blanched asparagus, tossed in a homemade champagne vinaigrette and topped with fresh parsley and chives.

April 22, 2015

Recipes

I love Tucson the most during the spring. Not because of my itchy nose and watery eyes, but because of the bright blooming Palo Verde trees, warm spring evenings, and the abundance of colorful produce. The variety of produce that is grown in Arizona always amazes me, and this week’s CSA harvest is no exception. From artichokes to kale and Valencia oranges, Tucson CSA offers their members an array of fruits and vegetables that provide a wide spectrum of vitamins, minerals, and flavors.

New Potato and Asparagus Salad

Fresh flavors and healthy ingredients in this reimagined summer staple.

This week, I utilized the new potatoes from the weekly harvest to create a new spin on an old classic: potato salad. While there are many versions of this summer staple, most lack greenery and include copious amounts of heavy mayonnaise. In an effort to create a lighter and more colorful potato salad, I combined roasted potatoes and blanched asparagus and tossed them with a tangy champagne vinaigrette. Although potatoes are often renounced because of their high carbohydrate content, they contain important nutrients including vitamin B6, potassium, and fiber. If you prepare potatoes in a healthy way, they can truly be a great addition to a balanced diet. My New Potato and Asparagus Salad differs from traditional potato salads in a few ways. Rather than boiling the new potatoes, they are slow roasted in olive oil and sea salt until they are tender and slightly crispy on the outside. Roasting the potatoes benefits both the texture and flavor of the salad. As you may have guessed from the title of the recipe, there is also asparagus in this potato salad! To preserve as much of its bright flavor as possible, the asparagus is blanched (boiled for a short period of time) before it is added to the salad. Lastly, the salad is tossed in a simple homemade champagne vinaigrette and topped with fresh parsley and chives. Although it is technically a potato salad, this New Potato and Asparagus Salad is undoubtedly different than the potato salads you’ve likely eaten at so many barbeques before. With its bright colors, vibrant flavors, and healthy ingredients, you can feel great about serving this salad as a side dish with any of your spring and summertime meals.

New Potato and Asparagus Salad
Print Recipe
A fresh take on potato salad using roasted new potatoes and blanched asparagus, tossed in a homemade champagne vinaigrette and topped with fresh parsley and chives.
Servings Prep Time
4-6 people 15 minutes
Cook Time Passive Time
45 minutes 25 minutes
Servings Prep Time
4-6 people 15 minutes
Cook Time Passive Time
45 minutes 25 minutes
New Potato and Asparagus Salad
Print Recipe
A fresh take on potato salad using roasted new potatoes and blanched asparagus, tossed in a homemade champagne vinaigrette and topped with fresh parsley and chives.
Servings Prep Time
4-6 people 15 minutes
Cook Time Passive Time
45 minutes 25 minutes
Servings Prep Time
4-6 people 15 minutes
Cook Time Passive Time
45 minutes 25 minutes
Ingredients
Potatoes and Asparagus
Vinaigrette
Servings: people
Instructions
Vinaigrette
  1. In a small bowl, whisk together Dijon mustard, champagne vinegar, sea salt, and pepper.
  2. As you continue to whisk the mixture, slowly add the olive oil until the dressing is emulsified.
Potatoes and Asparagus
  1. Preheat oven to 400 degrees Fahrenheit.
  2. On a baking sheet, toss new potatoes with 1 tablespoon of extra virgin olive oil and ½ teaspoon of seal salt.
  3. Roast the potatoes for 20 minutes.
  4. Toss the potatoes and roast for another 20 minutes, or until they are slightly browned and tender.
  5. Meanwhile, place a pot of water over high heat until the water boils.
  6. Add the asparagus to the boiling water for 2 minutes.
  7. Drain immediately.
  8. Let the potatoes and asparagus cool to room temperature.
  9. In a large bowl toss potatoes, asparagus, dressing and herbs.
  10. Let the potato salad sit for about 20 minutes in order for the vegetables to absorb the flavors.
  11. Serve immediately or store in the fridge.
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shelby Shelby Thompson is a recent graduate of the University of Arizona. When she isn’t working her day job, Shelby can be found practicing in the yoga studio, playing ball with her black lab Cola, and cooking in the kitchen. Her blog, thesunandthespoon.com, aims to provide nutritious, plant-based recipes for fellow food lovers. She greatly enjoys the wide array of local food and talent in Tucson.








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