The potato salad with asparagus and boiled eggs is a tasty dish made with just a few simple ingredients.
It’s ideal for the spring season and can be prepared for any occasion. Suitable for both lunch and dinner, it can be enjoyed as a side dish or as a main course.
The beauty of this recipe is that it can be prepared in no time, without breaking a sweat! Potatoes, asparagus, and eggs are cooked simply and healthily.
Once all the ingredients have cooled, they are placed in a bowl and seasoned with oil, lemon juice, basil, and parsley. A nice grating of lemon zest to make it even fresher and more fragrant, and the potato salad with asparagus and boiled eggs is ready to serve!
Fresh, light, and wholesome, this salad is suitable for being served on various occasions! Try serving it during a buffet/appetizer, you’ll make a great impression!
With the upcoming holidays in mind, for example, we can bring it to the table for Easter lunch, served in pastel-colored individual bowls. You’ll impress your guests effortlessly!
Or we can put it in the picnic basket and enjoy it on Easter Monday with friends and family.
Making a potato salad is not difficult. However, to ensure the taste and final result are perfect, it is important to choose the right potato.
In my case, I used Ruggiero Baking and Steaming Potatoes, delicate and flavorful, perfect for steaming, for a lighter result.
Don’t like asparagus? No problem! We can replace them with other seasonal ingredients that we prefer. At the end of the recipe, I’ll leave you all the possible variations!
But now, let’s get to it! Let’s prepare together this tasty and fresh potato salad with boiled eggs and asparagus!
Read to the end, you’ll find a little gift for you ❤️
Other tasty recipes that might interest you:
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Easter
Ingredients
- 1.76 lbs potatoes (Ruggiero Baking and Steaming Potatoes)
- 5.3 oz asparagus
- 4 eggs (medium)
- 4 tbsps olive oil (one per person)
- A few leaves basil
- 1 tsp chopped parsley
- to taste salt
- 1 pinch black peppercorns (only if you like)
- 1 lemon (juice + grated zest)
Tools
- Casserole
- Pan
- Bowls
- Salad Bowl
- Peeler
- Strainer
Steps
Preparing this spring salad with potatoes, asparagus, and boiled eggs is really simple.
For convenience, I recommend starting with the potatoes. Remove the skin and rinse them well under water.
As you peel the potatoes, immediately place them in cold water to store them properly.
Cut them into cubes. The size doesn’t matter, large or small is fine. What matters is that they are even for optimal cooking.
Fill a large casserole with cold water and place the Ruggiero Baking and Steaming Potatoes inside. Put the casserole on the stove and wait for the water to boil.
At that point, the potatoes should be boiled for about 15 minutes. The cooking time varies depending on the size of the potatoes.
In my case, the cooking was short because I chose to cut them not too large. Therefore, I recommend checking carefully.
To check if the potatoes are cooked to perfection, just pierce them with a toothpick.
At that point, drain the potatoes, place them in a bowl, and season them with a drizzle of oil. Let them cool.
Now let’s move on to the eggs!
Take a casserole and place them gently inside.Fill it with cold water and bring to a boil. From the moment the water starts to boil, count about 7-8 minutes.
After the time has passed, immerse the boiled eggs in a bowl with very cold water (even better if with some ice cubes).
This way, you stop the cooking and it will be easier to remove the shell without breaking them.
Without burning yourself, take one egg at a time and place it on a cutting board. Press it slightly with the palm of your hand, rolling it on all sides.
By doing so, the shell can be removed without problems. Once all the boiled eggs are shelled, let them cool completely without cutting.
Now, boil the asparagus and we are done!
Obviously, those who are skilled can manage the cooking of these three ingredients simultaneously on three burners to shorten the preparation time!
Wash and clean the asparagus, removing the woody part. Take a pan, place them inside, and cover with water.
Boil them for about 8 minutes. The cooking time also varies in this case based on the size of the asparagus. The bigger and more “fleshy” they are, the more time it takes.
A tip, leave the asparagus crunchy, they are tastier! To check the cooking, just pierce them with the tines of a fork!
When the asparagus is cooked, immediately immerse them in cold water with the juice of half a lemon to stop the cooking and preserve their color.
We are done! We can assemble our delicious salad!
Meanwhile, the boiled eggs have cooled just right! Cut them into wedges, being careful not to break them!
Take a salad bowl, place the potatoes and asparagus inside, and season with olive oil, salt, and pepper (only if you like).
Add a few fresh basil leaves and some finely chopped parsley, the juice of half a lemon, and mix gently.
Decorate with the boiled egg wedges and finally serve!
Your fresh and tasty potato, asparagus, and boiled egg salad is ready! Enjoy!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ (Frequently Asked Questions)
How can I substitute asparagus?
If you don’t like asparagus, no problem! We can prepare delicious potato salads using ingredients we like best.
In this case, I chose potatoes as the carbohydrate source, eggs for the protein part, and asparagus as the vegetable. This way, we can consume a balanced and wholesome meal.
Now, based on your dietary preferences, you can replace the asparagus with vegetables you love, like zucchini, broccoli, green beans, cherry tomatoes, Brussels sprouts, etc.
We can replace the eggs with other types of protein like smoked salmon, cheese cubes (for example, potatoes are great with Greek feta), or mozzarella balls, cheese flakes.
For those who prefer plant-based proteins: tofu, chickpeas, or beans.
In the kitchen, we should have fun and prepare food that makes us happy, and I am sure this potato salad will be great with any variation you want to make.How can I store the potato salad in the fridge?
Once ready, we can place our potato salad in a clean container with an airtight lid. This way, we can keep it in the fridge for up to 3 days.
Why should potatoes be placed in cold water while peeling?
It’s one of those grandma’s tips we should never forget! Once peeled, if potatoes are left in the air, they tend to darken in color (a completely natural reaction that does not affect the taste or nutritional value). Immersing them in cold water helps prevent this natural process😉
