Fingerling Potato and Asparagus Salad

Written by Kajsa IngelssonJune 16, 2020

I recently made my way across the ocean to spend some summertime with my family in sweden. And yes, I carbon offset that trip, of course! If you know anything about swedes, it should be the fact that we LOVE potatoes. So this salad is for sure going to be a big hit on all the summer parties and BBQ’s that I plan on having (and attending) this summer. Try it for yourself and let me know what you think 🦋

Fingerling Potato and Asparagus Salad

Serves 4, around 30 min

  • 2 lb (1 kg) small mixed red / yellow / purple potatoes, eyes removed
  • 1 tablespoon oil
  • 3 sprigs parsley, chopped
  • 1 teaspoon whole black pepper, freshly ground
  • 1 teaspoon fine sea salt
  • 2 bunches asparagus, end removed
  • 1 small red onion
  • 1 tablespoon dijon mustard
  • 2 tablespoons extra virgin olive oil
  • A couple sprigs (8?) fresh dill, roughly chopped
  • 1 clove garlic
  • 1/2 teaspoon maple syrup
  • The juice 1/2 lemon
  • 4 tablespoons water + more as needed
  • Salt + black pepper to taste
  • 1 can cooked chickpeas
  • 4 tablespoons pumpkin seeds

How to make it:

  • Preheat the oven to 400°F (205°C).
  • In a large mixing bowl, toss the raw potatoes with oil, coriander, black pepper and salt. Spread the potatoes out on a large baking sheet and roast for 25 minutes, shaking the pan halfway through to evenly cook the potatoes on all sides. Once fork-tender, remove from the oven and let cool for 5 minutes. Then place the roasted potatoes in your salad bowl.
  • While the potatoes are roasting, chop the asparagus into bite sized pieces. Steam them in a sauté pan with 1/4 cup water for 8 minutes or until tender. Then remove and place in the bowl along with the roasted potatoes.
  • Make the dressing: in the bowl of a high powered blender, combine the red onion, dijon mustard, olive oil, handful fresh dill, parsley, garlic, maple syrup, lemon juice and water. Blend until smooth, adding more water a tablespoon at a time as needed until the dressing comes together smoothly. Taste, add salt and pepper as needed.
  • Add the chickpeas, pumpkin seeds and the rest of the chopped dill to your salad bowl along with the asparagus and roasted potatoes. Toss with the dressing and serve immediately.