This easy recipe for vegan asparagus potato salad with fresh dill was an excuse to use horseradish. I always want to eat more of it, whether I’m sneaking it into soup or a veggie burger recipe. And as I considered what to make for April, I thought, “Let’s make potato salad with horseradish!”
The horseradish works so well with the potatoes and asparagus. The asparagus soaks up the fresh dill-horseradish dressing with sheer abandon. It’s absolutely delicious.
I make recipes over and over again before I share them with you. Once while testing this recipe, the grocery store was out of the honey gold baby potatoes. I was forced to use a fancy multicolored bag of blue, red and yellow. The color had no noticeable impact on the flavor, so use whatever color(s) of baby potatoes suits you.
Whether you enjoy it at room temperature or chilled, it is a fresh and delightful spring baby potato and asparagus salad, and probably could successfully make it’s way right into summer. It makes ~4-6 servings.
Asparagus Potato Salad with Fresh Dill and Horseradish
⅓ cup finely chopped shallots
¼ cup olive oil
1.5 pounds of baby potatoes (see notes above)
3 cups sliced fresh asparagus
2 tsp prepared horseradish
2 Tbsp apple cider vinegar
⅓ cup chopped fresh dill
¾-1 tsp salt
Black pepper, to taste
1. In a small skillet, add the shallots and olive oil. Warm over HIGH heat until the shallots start to sizzle. Stir around for ~25-30 seconds. Be mindful not to brown or burn the shallots. Remove from heat and set aside to cool.
2. Add 1″-2″ of water to a large pot. Lower a steam basket over it. Add the baby potatoes in a single layer. Cover with a lid, bring the water to a boil, and then, steam the baby potatoes for 20-35 minutes or until they are soft enough to enjoy eating. Test by piercing them with a fork.
3. When the baby potatoes are cooked through, add the sliced asparagus over them, cover with a lid and steam for 2-3 minutes or until the asparagus are still firm, but soft enough to enjoy eating.
4. Using togs or a slotted spoon, remove the baby potatoes and asparagus from the steamer basket, and place them on a chopping board. You want them to stop steaming and start to cool.
5. When the baby potatoes are cool enough to handle, slice them in half with a sharp knife.
6. In a large mixing bowl, add the cooled olive oil with shallots, the horseradish, apple cider vinegar, fresh dill, salt and black pepper. Whisk together.
7. Add the sliced baby potatoes and asparagus to the dressing in the large mixing bowl.
8. Stir everything together. Taste and adjust flavors, if necessary (more apple cider vinegar? more horseradish? salt?). Serve.