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–+ servings
Asparagus pea potato salad in a large serving bowl garnished with dill.
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5 from 1 vote

Asparagus Potato Salad with Peas and Fresh Herbs

This versatile and delicious Asparagus Potato Salad with Peas and Fresh Herbs recipe is a springtime stunner! Serve it as a light lunch, a side, as a salad or as an appetizer. And it comes together in under 30 minutes.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: Mediterranean
Diet: Vegan, Vegetarian
Servings: 6 servings
Author: Luay Ghafari
Cost: $10

Ingredients

Dressing Ingredients

  • 4 tbsp Extra virgin olive oil
  • 2 tbsp Lemon juice
  • 1 tbsp Lemon zest
  • 1 tbsp Grainy mustard
  • ½ tsp Kosher salt - Plus more for the pot
  • ¼ tsp Black pepper

Salad Ingredients

  • 2 lbs New potatoes (cut in half)
  • 1 lb Asparagus (trimmed and cut into bite-sized pieces)
  • 1 cup Frozen peas
  • 2 tbsp Fresh dill (finely chopped)
  • 2 tbsp Fresh parsley (finely chopped)

Garnish

  • Parsley leaves and dill fronds

Instructions

  • Make dressing. Directly in your serving bowl, stir 4 tbsp Extra virgin olive oil, 2 tbsp Lemon juice, 1 tbsp Lemon zest, 1 tbsp Grainy mustard, ½ tsp Kosher salt and ¼ tsp Black pepper.
  • Boil the potatoes. Add 2 lbs New potatoes (cut in half) to a large pot filled with cold water. Season the water heavily with salt. Make sure there is at least 2 inches of water covering the potatoes. Bring the pot to a boil on high heat and then cook until the potatoes are just tender, 10-15 minutes. Test the doneness with a fork. You want the potatoes to be cooked, but not mushy.
  • Add the asparagus and peas. When the potatoes are done, add 1 lb Asparagus (trimmed and cut into bite-sized pieces) and 1 cup Frozen peas. Boil for only 1-2 minutes more. The asparagus and peas don’t need much time.
  • Strain. Strain the potatoes, peas and asparagus in a colander. Set aside to drain and cool slightly.
  • Dress. Transfer the drained vegetables to the serving bowl. Add 2 tbsp Fresh dill (finely chopped) and 2 tbsp Fresh parsley (finely chopped). Toss, taste and adjust the seasoning. Serve warm right away or cool in the fridge. Garnish with Parsley leaves and dill fronds.

Notes

Refer to the post above for step-by-step recipe photos. 
 
Ingredient Notes:
  • Potatoes: I like using new potatoes. Either yellow or red-skinned new potatoes will work here. Just cut them in half and you’re all set. 
  • Peas: I have to admit, I don’t often use fresh peas. Frozen peas are accessible, affordable, and in my opinion, taste just as good as fresh.
  • Fresh herbs: Fresh dill and fresh parsley pair really nicely with the rest of the ingredients. 
  • Mustard: Grainy Dijon mustard (sometimes called ‘a l’ancienne’) is my go-to in this recipe. The mustard seeds pop in your mouth, which gives the potato salad some texture and interest. But you can use a smooth Dijon mustard if you prefer.
 
I love serving it with grilled proteins like my Greek Chicken Souvlaki Skewers or Chicken Shish Tawook.

Nutrition

Calories: 237kcal | Carbohydrates: 34g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 331mg | Potassium: 867mg | Fiber: 7g | Sugar: 4g | Vitamin A: 885IU | Vitamin C: 49mg | Calcium: 48mg | Iron: 3mg