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Asparagus Potato Salad with Fresh Dill and Horseradish

Vegan Asparagus Potato Salad Apple Cider Vinegar

This easy recipe for vegan asparagus potato salad with fresh dill was an excuse to use horseradish. I love 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!”

Horseradish and fresh dill taste awesome with potatoes and asparagus. The asparagus soaks up the dressing with sheer abandon. And it’s absolutely delicious.

Once while testing this recipe, the grocery store was out of 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. Use whatever color(s) of baby potatoes suits you.

Enjoy this asparagus and potato salad at room temperature or chilled. It makes ~4-6 servings.

Thanks for stopping by! Check out more UVK recipes like Lemon Chickpea Asparagus Soup, Asparagus Salad with Walnuts, Farro and Lemon Vinaigrette, or Herbed Millet Skillet with White Beans and Asparagus 💚

A simple, fresh vegan asparagus potato salad recipe with fresh dill, horseradish and apple cider vinegar

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. First, you’ll work on the asparagus potato salad’s dressing. 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 potatoes in a single layer. Cover with a lid, bring the water to a boil, and then, steam the potatoes for 20-35 minutes or until they are soft enough to enjoy eating. Pierce with a fork to test.

3. When the 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 firm, but soft enough to enjoy eating in the salad.

4. Using a slotted spoon, remove the potatoes and asparagus from the steamer basket, and place them on a chopping board. Allow them to cool.

5. When the potatoes are cool enough to handle, slice them in half.

6. In a large salad bowl, whisk together the cooled olive oil with shallots, the horseradish, apple cider vinegar, fresh dill, salt and black pepper.

7. Add the potatoes and asparagus to the dressing in the large salad bowl.

8. Stir everything together. Taste the asparagus potato salad, and adjust flavors, if needed (more apple cider vinegar? horseradish? salt?). Serve.

An easy, vegan potato asparagus salad recipe with fresh dill, horseradish and apple cider vinegar


8 responses to “Asparagus Potato Salad with Fresh Dill and Horseradish”

  1. writinstuff – Contemporary romance writer, political comedy writer, ghostwriter and editor. Lover of coffee, off-key singer, vegan and all around crazy girl!
    writinstuff says:

    I love potato salad! Always makes me think of summertime. Looks delicious

    • uglyvegankitchen – Ugly Vegan Kitchen is a vegan blog with recipes for plant based comfort food inspired by many cuisines, including American, Slavic, Mediterranean, Mexican and more.
      uglyvegankitchen says:

      Thanks so much, my friend!

  2. Tanooki – On her way to home cooking culinary journey. When there is a yummy homemade food, there is a smile:) & food coma;)
    Tanooki says:

    Woo looks colorful yummy! Aspara and potatoes are so yum, love how you turned them into fulfilling salad👍💕✨

    • uglyvegankitchen – Ugly Vegan Kitchen is a vegan blog with recipes for plant based comfort food inspired by many cuisines, including American, Slavic, Mediterranean, Mexican and more.
      uglyvegankitchen says:

      You’re very kind! Thank you 💚

  3. annecreates – I am a physical therapist, wife, mom, runner, artist, and vegan. I'm passionate about helping others find wellness, speaking about the human experience, and in fighting for social justice. Assistant Coach for the Sports Backers Marathon Training Team. Current ambassador for: Boco Gear, SaltStick, SPIbelt, and Noxgear.
    annecreates says:

    This looks delicious!

    • uglyvegankitchen – Ugly Vegan Kitchen is a vegan blog with recipes for plant based comfort food inspired by many cuisines, including American, Slavic, Mediterranean, Mexican and more.
      uglyvegankitchen says:

      Many thanks!

  4. I buy ‘ugly’ produce from Imperfect Foods based out of San Francisco, California. I got fresh dill n purple spuds in mine last week. Yesterday, I picked up asparagus at the market, Sounds like fate to me or one heck of a coincidence. Thanks for the post looks delicious

    • uglyvegankitchen – Ugly Vegan Kitchen is a vegan blog with recipes for plant based comfort food inspired by many cuisines, including American, Slavic, Mediterranean, Mexican and more.
      uglyvegankitchen says:

      Oh I love it! It’s like the stars aligned. You’re so welcome, and I hope you enjoy it 😊

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