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Summer Dill Potato Salad

When summer hits, I crave fresh veggies, and big salads. This potato salad is one I whipped up after my first visit to the farmers market this year.I had purchased a bunch of fresh asparagus, a bag of mini red potatoes, and had a bag of dried dill ready to be used. It turned out so great that I needed to share it with you all so lets get summer-salad making!

 

Summer Dill Potato Salad

 

I loved this salad’s variety of texture and flavor. The potatoes are mild and soft, the asparagus is crisp and earthy, the onion is sweet and strong, and the dressing is tangy and vibrant.

 

Another thing I loved about this salad is that it tasted great days after whipping it up—in fact, I think it tasted better once the veggies marinated in the dressing. If you’re short on time this summer but need a great salad for a picnic or party—make this ahead of time and still impress all your friends!

 

I am so excited for you all to try my summer dill potato salad! As always, if you try this recipe, be sure to take a picture and tag me in it on Instagram @thelocalsprout. I can’t wait to hear what you think!

 

Summer Dill Potato Salad
Summer Dill Potato Salad
 
Prep time
Cook time
Total time
 
This particular salad is great for late spring/ early summer when asparagus is abundant and everyone wants easy meals. With less than a dozen ingredients, this recipe comes together easily and makes a great lunch or side dish at your next party!
Author:
Recipe type: Main, Side Dish
Cuisine: Gluten Free, Vegan
Serves: 4-8
Ingredients
Dressing
  • 4 tbsp apple cider vinegar
  • ¼ cup olive oil
  • 3 tsp dijon mustard
  • 1 tsp dried dill
  • salt and pepper to taste
Salad
  • 3 cups mini red potatoes
  • 10 stalks of asparagus, cut into 3 inch spears
  • ¼ yellow onion, thinly sliced
  • 1 can butter beans, drained and rinsed
  • 2 tsp dried parsley
Instructions
  1. In a medium-sized bowl, whisk together vinegar, oil, dill, mustard, and salt and pepper to taste. Set aside
  2. In a large pot, add potatoes, sprinkle with salt, and cover with about two inches of water.
  3. Bring to a boil and reduce heat to medium-high. Cook potatoes for about 20 minutes, or until fork-tender, but not mushy.
  4. Remove potatoes from water with slotted spoon and place in large bowl to cool for a bit.
  5. Bring the water back to a boil. Once boiling, blanc the asparagus by boiling for 5 minutes, removing from water and placing in ice-cold water to stop the cooking process. Dry with clean towel.
  6. Once potatoes are cool enough to handle, slice in quarters and add to large serving bowl.
  7. To the large serving bowl, add asparagus, onion, and beans.
  8. Drizzle dressing over the top, sprinkle parsley and toss to combine.
Summer Dill Potato SaladSummer Dill Potato Salad

The Local Sprout

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