Easy Lemony Asparagus and Potato Salad Recipe
Easy, healthy, and yummy potato salad recipe for your next summer BBQ or party! Let's sneak some greens into our potato salad by adding asparagus. You will love the color and pop of freshness with the lemon. Since the potatoes and asparagus cook in the same pot (add asparagus at the end of potato cooking time) it's a one pot and done to make clean up easy peasy lemon squeezy. I hope you love it.
Servings: 6 -8 servings
Ingredients
- 1 ½ pounds petite red potatoes 680 g, cut in quarters
- 1 bunch fresh asparagus about 20-30 spears, trimmed and cut into 2 inch pieces
- Juice and zest of 1 lemon
- 1 cup plain whole milk yogurt such as Chobani. or sub with mayo
- 6 basil leaves torn by hand
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- Salt and Pepper to taste
Instructions
- In a large pot of salted boiling water, cook potatoes and asparagus for 12 to 15 minutes until tender.
- In the meantime, add the rest of the ingredients to a large mixing bowl. Stir to combine until smooth.
- Drain potatoes and asparagus. Let cool 5-7 minutes. Add to the prepared mixture and stir to evenly coat the potatoes. Serve room temperature or cold.
Notes
Store in the fridge 12-24 hours in advance in an airtight container.
Nutrition
Calories: 125kcal | Carbohydrates: 25g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 5mg | Sodium: 41mg | Potassium: 759mg | Fiber: 4g | Sugar: 5g | Vitamin A: 657IU | Vitamin C: 24mg | Calcium: 86mg | Iron: 3mg
