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Lemon Herb Asparagus Potato Salad Recipe
Ash Tyrrell

Lemon Herb Asparagus Potato Salad Recipe

I recently made this Lemon Herb Asparagus Potato Salad, and honestly, it surprised me in the best way. The combination of tender potatoes, crisp asparagus, and a bright lemon-herb dressing creates such a refreshing flavor. I love how the creamy dressing coats every bite without feeling heavy.
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Total Time 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2½ lbs red and white baby potatoes halved – Baby potatoes work best because they stay firm after boiling and hold their shape in salads.
  • 1 bunch asparagus – Trim the woody ends and cut the stalks into pieces for tender slightly crisp bites.
  • ½ red onion finely diced – Adds sweetness and a mild sharp flavor that balances the creamy dressing.
  • Lemon-Herb Dressing Ingredients
  • 12 raw cashews soaked – Soaking softens the cashews so they blend into a smooth, creamy dressing without dairy.
  • 2 garlic cloves – Fresh garlic gives the dressing a bold savory flavor.
  • 4 tablespoons lemon juice – Provides the bright citrus taste that makes the salad refreshing.
  • 5 tablespoons water – Helps thin the dressing to a pourable consistency.
  • 1 tablespoon white wine vinegar – Adds subtle tanginess and balances the flavors.
  • 1 tablespoon unsweetened almond butter – Gives the dressing extra creaminess and body.
  • 1 teaspoon pure maple syrup – Adds a slight sweetness to balance the acidity of the lemon.
  • 1 teaspoon garlic powder – Boosts the savory flavor.
  • ½ teaspoon onion powder – Adds mild onion flavor without overpowering the salad.
  • 1 teaspoon dried minced onions – Enhances texture and aroma in the dressing.
  • 2 teaspoons fresh dill chopped – Adds a classic herb flavor that pairs beautifully with potatoes.
  • 1 teaspoon fresh chives chopped – Provides a mild onion-like freshness.
  • Zest of 1 lemon about ½ teaspoon – Intensifies the citrus aroma.
  • ½ teaspoon sea salt adjust to taste – Enhances all the flavors in the salad.
  • ¼ teaspoon black pepper – Adds a mild spicy finish.

Method
 

  1. Start by placing the raw cashews in a bowl and covering them with boiling water. Let them soak for about 20 minutes so they soften properly. This step ensures the dressing blends into a smooth, creamy consistency.
  2. Slice the baby potatoes in half and rinse them well to remove excess starch. Place them in a pot with cold water and bring it to a gentle boil.
  3. Once cooked, drain the potatoes and spread them out on a baking sheet or tray. Allow them to cool to room temperature before mixing them with the dressing. Cooling helps keep the potatoes firm and prevents them from becoming mushy.
  4. Trim off the tough ends of the asparagus and cut the stalks into diagonal pieces. Steam them for about 5 minutes until bright green and slightly tender. Avoid overcooking so the asparagus stays crisp and fresh.
  5. Drain the soaked cashews and place them in a blender with garlic, lemon juice, water, vinegar, almond butter, maple syrup, spices, salt, and pepper. Blend until the mixture becomes smooth and creamy.
  6. Transfer the dressing to a bowl and stir in the chopped dill, chives, and lemon zest. Let it rest for about 5 minutes so the herbs release their flavors and blend into the dressing.
  7. In a large bowl, gently combine the cooled potatoes, steamed asparagus, and diced red onions. Pour the lemon-herb dressing over the vegetables and toss gently until everything is evenly coated.
  8. Taste the salad and adjust seasoning if needed with more lemon, salt, or pepper. This salad is best served at room temperature because the lemon and herbs become more aromatic and flavorful.

Notes

  • I always avoid overcooking the potatoes because soft potatoes can break apart when mixed.
  • I like to steam the asparagus just until crisp; it keeps the salad fresh and colorful.
  • I found that adding the dressing right before serving prevents the potatoes from absorbing it too quickly.
  • I sometimes add a little extra lemon zest because it really brightens the flavor.
  • I gently mix the salad with a large spoon so the potatoes stay intact.