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Potato, Asparagus & Boiled Egg Salad with Honey-Dijon Dressing Recipe

Potato, Asparagus & Boiled Egg Salad with Honey-Dijon Dressing recipe

Stashcook

This is a yummy salad with soft potatoes, crunchy asparagus, and creamy eggs. It has a sweet and tangy dressing made with honey and mustard. It's a good meal for lunch or dinner and is not too hard to make.

Ingredients

1 lb of small red potatoes, quartered
1 bunch of asparagus, trimmed and cut into 1-inch pieces
1 tbsp of honey
1 tbsp of Dijon mustard
1/4 cup of extra virgin olive oil
1/2 tsp of salt
1/4 tsp of black pepper
8 large eggs
1/4 cup of red wine vinegar
1/2 cup of walnuts, chopped
1/4 cup of fresh parsley, chopped

Method

1
Preheat your oven to 425°F (218°C).
2
Place the quartered red potatoes and asparagus pieces on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper, and toss to coat evenly.
3
Roast in the preheated oven for about 15 minutes, or until the potatoes are tender and golden.
4
While the vegetables are roasting, place the eggs in a saucepan and cover with water. Bring to a boil, then cover, remove from heat, and let stand for 12 minutes.
5
Drain the eggs and cool in ice water. Once cooled, peel and cut each egg into sixths.
6
In a large bowl, whisk together the honey, Dijon mustard, red wine vinegar, and remaining olive oil to create the dressing.
7
Add the roasted potatoes and asparagus to the dressing and toss to coat.
8
Gently fold in the chopped walnuts, parsley, and egg pieces.
9
Serve the salad warm or at room temperature, and enjoy!

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