Asparagus & Fingerling Potato Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Potato Salad
Serves: 6-8
Ingredients
  • 2 lbs fingerling potatoes, cubed
  • 1 bushel asparagus, chopped
  • ⅓ cup extra virgin olive oil
  • 1 tbsp paleo mayo
  • 2 garlic cloves, minced
  • ¼ cup fresh parsley, chopped
  • 1 tbsp green onions plus extra for garnish
  • ¼ tsp black pepper
  • 1 tsp sea salt
Instructions
  1. Place potatoes in a large pot and cover with water. Place the pot on the stove over high heat and bring to a boil. Let potatoes boil until fork tender. About 10-15 minutes. Remove from heat, drain the water and let cool for 10-15 minutes.
  2. While the potatoes are boiling, add the asparagus to a vegetable steamer and steam until fork tender. Once cooked, remove the asparagus from the steamer and let cool for ten minutes.
  3. While the potatoes and asparagus are cooling, in a small bowl combine the oil, mayo, garlic, parsley, green onions and salt and pepper. Mix well.
  4. Place the cooled potatoes and asparagus in a large bowl. Add the oil and mayo mixture and gently mix until the potatoes and asparagus are fully coated.
  5. Serve immediately or cover and keep in refrigerator.
Notes
Let the potatoes fully cool to minimize the breaking/smashing of the potatoes when mixed.
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2017/06/05/asparagus-fingerling-potato-salad/