Spring Asparagus Ham and Potato Salad Honey Mustard Dressing
Bursting with the vibrant flavors of the season, this Spring Asparagus, Ham, and Potato Salad with Honey Mustard Dressing is a must-try recipe that's perfect for fresh and wholesome meals. Tender baby potatoes are paired with crisp blanched asparagus, savory cubes of cooked ham, and a pop of brightness from red onion and fresh parsley. Everything is tied together with a silky, tangy-sweet homemade honey mustard dressing, made with Dijon mustard, honey, and apple cider vinegar for a perfectly balanced finish. This hearty yet refreshing potato salad is versatile enough to be served warm, room-temperature, or chilled, making it an ideal dish for spring gatherings, picnics, or weeknight dinners. Packed with seasonal ingredients and bold flavors, this recipe is sure to become a go-to favorite!
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Ingredients
- 500 g Baby potatoes
- 200 g Asparagus
- 200 g Cooked ham
- 0.5 medium Red onion
- 2 tbsp Fresh parsley
- 1.5 tbsp Honey
- 2 tbsp Dijon mustard
- 3 tbsp Olive oil
- 1.5 tbsp Apple cider vinegar
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Water
Directions
Step 1
Wash the baby potatoes and place them into a large pot. Cover them with water and add a pinch of salt. Bring to a boil and cook for 15-20 minutes or until fork-tender. Drain and let cool slightly.
Step 2
Trim the tough ends off the asparagus spears. Bring a small pot of water to a boil and blanch the asparagus for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop the cooking. Pat dry and cut into 2-inch pieces.
Step 3
Cut the cooked ham into small bite-sized cubes or strips and set aside.
Step 4
Finely dice the red onion and chop the fresh parsley.
Step 5
In a small bowl or jar, prepare the honey mustard dressing by whisking together the honey, Dijon mustard, olive oil, apple cider vinegar, water, salt, and black pepper until smooth and emulsified.
Step 6
Once the potatoes have cooled enough to handle, cut them into halves or quarters depending on their size.
Step 7
In a large mixing bowl, combine the potatoes, asparagus, ham, red onion, and parsley. Pour the honey mustard dressing over the ingredients and gently toss to coat everything evenly.
Step 8
Taste the salad and adjust seasoning with additional salt or pepper if needed.
Step 9
Transfer the salad to a serving dish and garnish with a sprig of parsley if desired. Serve warm, at room temperature, or chilled. Enjoy!
Nutrition Facts
| Serving size | (1116.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1271.0 |
| Total Fat 59.0g | 0% |
| Saturated Fat 10.2g | 0% |
| Polyunsaturated Fat 4.1g | |
| Cholesterol 120mg | 0% |
| Sodium 4512.2mg | 0% |
| Total Carbohydrate 130.9g | 0% |
| Dietary Fiber 12.4g | 0% |
| Total Sugars 35.9g | |
| Protein 60.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 164.1mg | 0% |
| Iron 10.7mg | 0% |
| Potassium 3297.2mg | 0% |
Source of Calories