Potato and Asparagus Salad

A simple potato asparagus salad with ham, eggs, and a light vinaigrette. You can serve it slightly warm or at room temperature.

Course Side Dish

Cuisine American, German

Prep Time 30

Cook Time 30

Servings servings

Calories 336kcal

Author Adina

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

US - EU

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.

Nutrition