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

Asparagus Potato Salad (Vegan)

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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.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8
Calories 136
Author Elizabeth

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

  • 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.
  • 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.
  • In a small bowl whisk together the shallot, mustard, lemon juice, maple syrup, parsley, dill, salt, and pepper.
  • In a large bowl toss the potatoes, asparagus, peas, and dressing. Serve with a garnish of fresh herbs.

Nutrition

Calories: 136kcal | Carbohydrates: 29g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Sodium: 387mg | Potassium: 683mg | Fiber: 5g | Sugar: 6g | Vitamin A: 668IU | Vitamin C: 37mg | Calcium: 46mg | Iron: 3mg