Best Honey Mustard Asparagus Potato Salad Recipes

Spring Asparagus, Ham and Potato Salad - Honey Mustard Dressing image

Provided by French Tart

Time 5m

Yield 2 serving(s)

Number Of Ingredients 18

1 tablespoon honey
2 tablespoons olive oil
1 tablespoon sherry wine vinegar or 1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard or 1 teaspoon mustard, of your choice
salt
black pepper
3 large boiled potatoes, peeled and cut into 1-inch cubes
8 -10 asparagus cooked asparagus spears, cut into 3-inch lengths
4 slices of cooked honey roast ham, cut into strips
1/2 red onion, peeled and very finely chopped
8 cornichons, sliced (optional)
salt
black pepper
chopped fresh chives or chopped fresh chervil
cooked fresh broad bean (optional)
grilled and crumbled crispy bacon (optional)
fresh peas, in their pods (optional)
stuffed green olive (optional)

Steps:

Make up the dressing by putting all the dressing ingredients into a jar and shaking it well. The dressing can be made up well in advance.
Choose two attractive plates or bowls and start to assemble the salad.
Place the potatoes on the plate/bowl first and then arrange the strips of ham & asparagus spears over the top - gently mix through to "just" mingle the ingredients together.
Next, scatter the minced/finely diced red onion over and then the sliced cornichons - if you are using them.
Pour over the honey & mustard dressing - giving the salad a liberal dousing!
Season and scatter the chopped chives and/or the chopped chervil over the top.
Serve with crusty bread & a glass of crisp, chilled white Chablis or Chardonnay!
Optional ideas:.
You could also add peas, broad beans, olives or crispy bacon!

Nutrition Facts : Calories 675.1, Fat 22.9, SaturatedFat 5, Cholesterol 29.4, Sodium 583.3, Carbohydrate 104.9, Fiber 9.8, Sugar 14.5, Protein 16.4

Honey Mustard Asparagus Potato Salad image

Provided by RC :) @rcrc

Number Of Ingredients 9

4 - red potatoes
1/2 pound(s) asparagus, trimmed
2 tablespoon(s) green onions, sliced (can also use chives)
1/4 cup(s) olive oil
1 tablespoon(s) honey mustard
1 tablespoon(s) lemon juice
1 teaspoon(s) sugar
1/8 teaspoon(s) salt
1/8 teaspoon(s) pepper

Steps:

Wash potatoes and cut into chunks for boiling. Boil potatoes until just tender. Cool slightly and slice into a large bowl..
At the same time, in a skillet bring a small amount of water to a boil. Add the asparagus. Cover and cook for 3 minutes. Put spears into cold water; drain and pat dry. Cut into 1" pieces.
Add asparagus and onions to potatoes.
In a small bowl, combine the mustard, lemon juice and sugar. Whisk in the oil until combined. Add salt and pepper.
Pour over vegetables and toss to coat. Can serve warm or at room temperature.