Tangy Herb Potato Salad with Asparagus
This is a bright, lively potato salad recipe for the summer! Enjoy as a side for sandwiches, or with some chilled, cooked seafood.
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Cooking tools:
- Colander
- Kettle
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
Ingredients
- 2 + 1/2 kg. Baby or fingerling potato
- 14 Asparagus spears, cut into small angular pieces
- 2 tsp. Grainy Dijon
- 2 tsp. Dijon
- 4 tbsp. Apple Cider Vinegar
- 1/2 tbsp. Sugar
- 1/2 tbsp. Cornect Family Farm Honey
- 3/4 cup Sunflower oil
- 1/4 cup Dill, finely chopped
- 3/4 cup Flat leaf parsley, roughly chopped
- 2 tsp. Kosher salt
- 1/2 Shallot, finely chopped
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