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Asparagus Potato Salad (Vegan)

Make this easy vegan asparagus potato salad for Easter brunch or any spring day. Ready in 20 minutes, this salad is colorful and nourishing.

Author:

Elizabeth | At Elizabeth's Table

Serves:

8

Prep:

5

minutes

Cook:

15

minutes

TOtal:

20

minutes

Ingredients

  • 2 Pounds Petite Yellow Potatoes, halved or quartered
  • 1 Pound Asparagus, woody ends removed and sliced into 1" pieces
  • 1 Cup Shelled Peas
  • 1 Medium Shallot, small diced
  • ¼ Cup Stone Ground or Dijon Mustard
  • 3 Tablespoons Lemon Juice
  • 2 Tablespoons Maple Syrup
  • 2 Tablespoons Chopped Fresh Parsley (can sub dried)
  • 2 Tablespoons Chopped Fresh Dill (can sub dried)
  • 1 Teaspoon Kosher Salt
  • ½ Teaspoon Black Pepper
  • Chopped Fresh Dill or Parsley, for garnish

Instructions

  1. Add the potatoes to a large pot of salted water. Bring to a boil and cook 8-10 minutes until the potatoes are fork-tender. Remove from the water and set aside.
  2. When the potatoes are cooked and removed from the water, add the asparagus to the pot and boil for 3-5 minutes. Alternatively, boil the asparagus in a separate pot of water. Drain and set aside.
  3. In a small bowl whisk together the shallot, mustard, lemon juice, maple syrup, parsley, dill, salt, and pepper.
  4. In a large bowl toss the potatoes, asparagus, peas, and dressing. Serve with a garnish of fresh herbs.