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+ servings
Spring Salad

Spring Salad with Gold Potatoes and Asparagus

Rebekah KukRebekah Kuk
A hearty, springy salad that uses the best of the season.
Prep Time 35 minutes
Course Salad
Servings 4

Ingredients
  

  • 1.5 pounds gold potatoes
  • 8 oz. asparagus
  • 4 cups spring salad mix (half of a 5 oz. container)
  • 2 tablespoons whole grain mustard
  • 2 teaspoons white wine vinegar
  • 1/4 teaspoon pepper
  • 1/8 teaspoon onion powder
  • 1/4 cup extra virgin olive oil
  • 1/2 cup yellow onion minced
  • extra salt and pepper to taste

Instructions
 

  • Rinse potatoes, place them in a pot and cover with water. Bring to a boil, cover, and simmer for 20 minutes or until fork tender. Drain and let cool, then quarter potatoes. These can be made ahead until ready to use.
  • Combine mustard, white wine vinegar, pepper, salt and onion powder in a bowl. Slowly add in olive oil while whisking everything together at the same time. Add minced yellow onion to the dressing.
  • Rinse and snap tough ends off of asparagus. Cut asparagus into 1.5 inch pieces. Using the same pot as the potatoes, add a few inches of water and bring it to boil. Add the asparagus and cook until bright green, about 3 minutes. Drain the water and rinse asparagus with cold water.
  • In a large bowl, toss the salad greens, quartered potatoes and asparagus with the vinaigrette. Taste and add extra salt or pepper if necessary. Serve immediately.
Keyword Seasonal, Spring, Vegan, Vegetarian
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