A simple potato and asparagus salad with ham, eggs, and a light vinaigrette. You can serve it slightly warm or at room temperature.
This potato and asparagus salad is an easy spring salad made with a few basic ingredients.
It's good for a quick meal, brunch, or as a side for grilled meat. I make it often during asparagus season. Just like I make these Asparagus and Eggs or Air Fryer Bacon Wrapped Asparagus.
Prep Time: 30 minutes | Cook Time: 30 minutes | Ingredients: 9 + salt & pepper | Servings: 4 | Difficulty: Easy
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Ingredients notes
Asparagus: Use green asparagus. Look for firm, thin spears. And make sure you try this Asparagus Pea Pasta during the asparagus season.
Potatoes: New or baby potatoes are best - they are young potatoes with thin skin. They are good for salads and don't need peeling.
- If using regular potatoes, boil them first, then cut them into chunks. Fingerling potatoes work well, too. Try this Spring Onion Potato Salad, too.
Eggs: 3 hard-boiled eggs.
Ham: Use cooked ham. A thick slice cut into small cubes looks better than thin slices.
Chives: Fresh is best. You can also use dill or parsley.
Vinaigrette: White wine vinegar or white balsamic, a neutral oil like canola, avocado oil, or a mild olive oil, Dijon mustard, salt, and pepper. You can make more vinaigrette; it keeps well in a jar in the fridge, and use the rest to make a quick Apple Cucumber Salad for your next meal.
See the recipe card for the full recipe and ingredient quantities.
How to make potato and asparagus salad?
Step #1: Trim and cook in a large pan for 3-5 minutes until just tender. Drain and dry.
Step #2: Mix the dressing ingredients in a small bowl.
Step #3: Mix asparagus and half of the dressing and let marinate until you prepare the rest.
Step #4: Boil the potatoes until tender. Peel and slice. Cook, peel, and slice the potatoes, too.
Step #5: Place all the chopped salad ingredients in a large bowl.
Step #6: Add the remaining dressing, toss gently and adjust the seasoning.
Variations and swaps
Skip the ham for a vegetarian version. Add sliced radishes or cucumber for extra crunch. You can also stir a spoon of yogurt into the dressing for a slightly creamier salad.
Use regular potatoes instead of new potatoes if needed. Replace white balsamic with white wine vinegar, and use green onions if you don't have chives.
Try the Tuna and Potato Salad next.
Storage
Make ahead: You can make the salad a few hours ahead or one day in advance.
Keep it in the fridge in an airtight container for about 2 days. Let it come to room temperature before serving and adjust the taste again.
Not suitable for freezing.
How to serve
Serve slightly warm or at room temperature.
Before serving, taste again. The potatoes absorb the dressing, so you might need a bit more oil, vinegar, salt, and pepper.
Serving suggestions
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📖 Recipe
Potato and Asparagus Salad
Equipment
- Large pot
- Large bowl
Ingredients
Asparagus:
- 1 lb asparagus Note 1
- 1 teaspoon butter
- ½ teaspoon fine sea salt
Potatoes and eggs:
- 1 lb new potatoes Note 2
- ½ teaspoon fine sea salt
- 3 eggs
- 7 oz cooked ham Note 3
- 1 handful chives
Dressing:
- 1 tablespoon white balsamic vinegar or white wine vinegar
- 3 tablespoons neutral-tasting vegetable oil
- ½ teaspoon Dijon mustard
- fine sea salt and ground black pepper
Instructions
- Cook asparagus: Wash the spears and remove their lower third. Bring a large pot of salted water to a boil; add a teaspoon of butter, asparagus, and salt. Cook for 3-5 minutes, depending on how thick the stalks are, they should remain firm or al dente. Drain well and dry the spears with a paper towel.1 lb asparagus + 1 teaspoon butter +½ teaspoon fine sea salt
- Dressing: In the meantime, make the vinaigrette: whisk vinegar, oil, and mustard. Add salt and pepper to taste.1 tablespoon white balsamic vinegar + 3 tablespoons neutral-tasting vegetable oil + ½ teaspoon Dijon mustard + fine sea salt and ground black pepper
- Marinate asparagus: Place it on a platter and sprinkle it with about half of the vinaigrette. Rub the spears gently with the dressing. Let marinate for about 30 minutes. In the meantime, cook the potatoes and the eggs.
- Cook potatoes: Wash them and place them in a pot. Cover them with cold water, cover, and bring to a boil. Add salt and cook the potatoes for 10-12 minutes or until fork-tender. The cooking time depends on the potato size. Drain them well.1 lb new potatoes + ½ teaspoon fine sea salt
- Cook eggs: Place them in a small pot, cover them with water. Bring to a boil, turn off the heat, and let them sit in the water for 12-13 minutes. Remove and rinse them briefly under cold running water.3 eggs
- Chop and combine: Cut the asparagus into pieces. Peel (optional) and slice or cube the potatoes. Peel and chop the eggs. Finally, chop the ham and the chives. Place all the ingredients into a bowl or platter, add the remaining dressing, and gently toss to combine.asparagus + potatoes + eggs + 7 oz cooked ham + 1 handful chives
- Adjust the taste. I always add more salt, pepper, and vinegar (to taste).
- Serve immediately while still slightly warm, or refrigerate it for several hours. Let the salad come to room temperature before serving (about 30 minutes), and adjust the taste again. After leaving the salad stand for several hours, you might need to add an extra tablespoon of oil and some vinegar.
Notes
- Asparagus: Substitute green with white asparagus. White asparagus needs to be peeled and cooked for longer.
- Potatoes: If you don't have new or baby potatoes, use regular potatoes chopped into cubes after boiling them. Fingerling potatoes are also a great choice.
- Ham: I prefer to buy a thick slice and cut it into cubes.
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