Make this easy vegan asparagus potato salad for Easter brunch or any spring day. Ready in 20 minutes, this salad is colorful and nourishing.
My family always has some form of potatoes for Easter brunch. This year, I'm petitioning for this asparagus potato salad. It's bright and fresh. There's some (not so sneaky) veggies packed in. And it's a beautiful pop of color for our Easter table.
Step 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.
Step 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.
Step 3. In a small bowl whisk together the shallot, mustard, lemon juice, maple syrup, parsley, dill, salt, and pepper.
Step 4. In a large bowl toss the potatoes, asparagus, peas, and dressing. Serve with a garnish of fresh herbs.
Thank you God for this spring recipe. Thank you for foods that are easy to prepare and nourish our bodies. Amen.
Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
Make this easy vegan asparagus potato salad for Easter brunch or any spring day. Ready in 20 minutes, this salad is colorful and nourishing.
Leave a comment