German-Inspired Warm Potato Salad with Asparagus

Name: German-Inspired Warm Potato Salad with Asparagus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European, German
Ingredients: 2.5 pounds baby potatoes; 1 pound asparagus stalks (cut into thirds and bottoms trimmed); 3 cloves garlic (finely chopped); 3 tablespoons extra virgin olive oil; 1.5 tablespoons Whole30 compliant whole-grain mustard (substitute stone-ground or Dijon mustard); 1 tablespoon sherry wine vinegar (or substitute high-quality white wine vinegar); 1 tablespoon all-natural honey (optional (omit for Whole30)); kosher salt and freshly cracked black pepper (to taste); 1/2 red onion (thinly sliced); 1 tablespoon finely chopped fresh parsley

4 steps

Prep:10minCook:20min

Updated at: Thu, 09 May 2024 01:31:03 GMT

Nutrition balance score

Great

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories360.4 kcal (18%)

Total Fat11.4 g (16%)

Carbs54 g (21%)

Sugars2.1 g (2%)

Protein10.1 g (20%)

Sodium334 mg (17%)

Fiber4.7 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2.5 poundsbaby potatoes

1 poundasparagus stalks

cut into thirds and bottoms trimmed

3 clovesgarlic

finely chopped

3 tablespoonsextra virgin olive oil

1 ½ tablespoonswhole-grain mustard

compliant, substitute stone-ground or Dijon mustard

1 tablespoonsherry wine vinegar

or substitute high-quality white wine vinegar

1 tablespoonhoney

all-natural, optional, omit for Whole30

kosher salt

black pepper

freshly cracked, to taste

0.5red onion

thinly sliced

1 tablespoonfresh parsley

finely chopped

Instructions

Step 1

1. Add the potatoes to a large stock pot. Cover with water, add a pinch of salt and place over high heat. Bring to a boil, lower to medium-high heat and cook the potatoes until barely fork-tender, around 18 minutes. Add the asparagus and cook until slightly tender, around 2 minutes.

Step 2

2. Meanwhile, in a large mixing bowl, combine the garlic, olive oil, mustard, vinegar, and honey (if using). Season with salt and pepper to taste and whisk to combine.

Step 3

3. Drain the hot potatoes and cut them in half or bite-sized pieces. Add them to the vinaigrette along with the asparagus and onions. Gently toss to coat, taste for seasoning and adjust with salt and pepper as desired.

Step 4

4. Transfer to a serving platter, garnish with chopped parsley and serve warm or at room temperature.