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

Name: Potato, Asparagus & Boiled Egg Salad with Honey-Dijon Dressing
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
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

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

Preheat your oven to 425°F (218°C).

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.

Roast in the preheated oven for about 15 minutes, or until the potatoes are tender and golden.

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.

Drain the eggs and cool in ice water. Once cooled, peel and cut each egg into sixths.

In a large bowl, whisk together the honey, Dijon mustard, red wine vinegar, and remaining olive oil to create the dressing.

Add the roasted potatoes and asparagus to the dressing and toss to coat.

Gently fold in the chopped walnuts, parsley, and egg pieces.

Serve the salad warm or at room temperature, and enjoy!