Name: Asparagus Potato Salad (Vegan)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
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); 1/4 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; 1/2 Teaspoon Black Pepper; Chopped Fresh Dill or Parsley (for garnish)

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

A platter of vegan Asparagus Potato Salad, with serving utensils, ready to serve.

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.

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Why I love this Asparagus Potato Salad
Ingredient Notes & Substitutions
How to make Asparagus Potato Salad
Recipe Prayer
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A plate of asparagus potato salad, with a fork, ready to eat.

Why I love this Asparagus Potato Salad

Dietary needs - this potato salad is vegan, gluten-free, dairy-free, oil-free, and refined sugar free
Super easy side - with just a few ingredients, this salad is very easy to make and quick to prepare
Features spring produce - asparagus and peas are at peak ripeness in the spring
Veggies in your potato salad - with a light (non-mayo) dressing and two types of veggies, this potato salad is really healthy!
Colorful salad - the pops of green in your potato salad make for a beautiful presentation

A platter of vegan potato salad, being served.

Ingredient Notes & Substitutions

Petite Yellow Potatoes: you could also throw in some red or purple petite potatoes. Or use regular sized yukon golds, sliced into bite-sized pieces
Asparagus: look for a bunch with tops that are intact
Shelled Peas: fresh peas are most commonly available in the spring, but you can typically find them year round. Be sure to buy shelled english peas, not snow peas
Shallot: I like the more mild flavor of a shallot, but a quarter of a yellow onion could work in this recipe
Stone Ground or Dijon Mustard: I prefer stone ground mustard for a bit of extra texture. Dijon mustard has a similar flavor and will also work well!
Lemon Juice: fresh lemon juice is always best
Maple Syrup: for a hint of sweetness in the dressing
Parsley & Dill: fresh herbs are ideal for the brightest flavor, but the dried versions of both these herbs will also work
Salt & Pepper

How to make Asparagus Potato Salad

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.

Asparagus Potato Salad Step 1 - boil the potatoes.

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.

Asparagus Potato Salad Step 2 - boil the asparagus.

Step 3. In a small bowl whisk together the shallot, mustard, lemon juice, maple syrup, parsley, dill, salt, and pepper.

Asparagus Potato Salad Step 3 - whisk the dressing.

Step 4. In a large bowl toss the potatoes, asparagus, peas, and dressing. Serve with a garnish of fresh herbs.

Asparagus Potato Salad Step 4 - toss the salad.

Recipe Prayer

Thank you God for this spring recipe. Thank you for foods that are easy to prepare and nourish our bodies. Amen.

A platter of vegan asparagus potato salad.

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