Asparagus and Pea Potato Salad

A healthy twist on a classic side dish

Asparagus and Pea Potato Salad

I have to be honest; I’m not the biggest fan of potato salad. I usually find it too creamy, mushy, and overloaded with mayo. But this asparagus and pea potato salad is bright, tangy, and delicious. Adapted from a potato salad my dad used to make for me growing up, this recipe swaps out the mayo for mustard, vinegar, and olive oil, giving it a more sophisticated and bolder flavor. It features asparagus and peas - perfect for both spring and summer.

Instead of using russet potatoes, which can be starchy, I use small red potatoes, which hold their shape better after boiling and have higher amounts of beneficial compounds. I love leaving the skins on for added flavor and fiber, but you can peel the potatoes if desired. Feel free to use either fresh or frozen peas.

This potato salad is full of phytonutrients and complex carbohydrates from the veggies and potatoes. If you’d like to make it more of a complete meal, try adding protein: hard-boiled eggs, baked tofu, chicken, or shrimp all make great additions.