Potato Blue Cheese Asparagus Salad
Elevate your salad game with this irresistible Potato Blue Cheese Asparagus Salad—a vibrant and flavorful dish that's perfect for any occasion! Tender baby potatoes and crisp blanched asparagus form the hearty base, beautifully complemented by the bold, creamy tang of crumbled blue cheese. Tossed in a zesty homemade vinaigrette made with Dijon mustard, honey, and white wine vinegar, this salad balances earthy, savory, and slightly sweet flavors in every bite. A garnish of fresh parsley adds an herby brightness, while a final drizzle of olive oil ties it all together. Ready in just 35 minutes, this versatile salad can be served warm or at room temperature, making it an ideal side dish for dinner parties, picnics, or weeknight meals. A must-try for fans of gourmet flavors and wholesome ingredients!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 500 grams baby potatoes
- 250 grams asparagus
- 100 grams blue cheese
- 4 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 unit garlic clove, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Wash and scrub the baby potatoes. Halve them if they are large to ensure even cooking.
Place the potatoes in a pot, cover with water, and add a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 12–15 minutes or until fork-tender. Drain and let them cool slightly.
While the potatoes are cooking, trim the tough ends off the asparagus. Cut the spears into 2-inch pieces.
Bring a pot of water to a boil and prepare a bowl of ice water. Blanch the asparagus by cooking it in the boiling water for 2 minutes, then immediately transfer it to the ice water to stop the cooking process. Drain and set aside.
In a large mixing bowl, whisk together 3 tablespoons of olive oil, the white wine vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper to create the vinaigrette.
Add the cooked and slightly cooled potatoes and the blanched asparagus to the mixing bowl with the vinaigrette. Toss gently to coat the vegetables evenly.
Crumble the blue cheese and sprinkle it over the salad.
Drizzle the remaining 1 tablespoon of olive oil over the top and garnish with chopped fresh parsley.
Serve the salad warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 570 mg | 25% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 3.8 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 167 mg | 13% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 755 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
