Side dish
Classic Potato Salad
This potato salad brings together tender new potatoes with crisp asparagus, radishes, and red onion, all tossed in a creamy, tangy dressing. It's a fresh take on a classic, with the bite of raw vegetables balanced by the rich dressing. If you like, you can quickly blanch the asparagus for a slightly softer texture. When fresh peas are in season, they make a nice addition to the mix.
43 minServes 4
Method
6 steps · 43 min total
- 01
Boil the Potatoes
Bring a pot of lightly salted water to a boil. Add the new potatoes and cook for 10 to 12 minutes, or until they're tender enough that a fork can spear one and it slides right off. Drain the potatoes and let them cool completely. - 02
Prepare Asparagus
Snap off the tough, stringy ends of the asparagus spears, then chop the remaining tender stalks into small pieces. If you prefer a milder asparagus flavor, you can pour boiling water over the chopped pieces and let them sit for 2 minutes before draining.
