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Creamy Asparagus Potato Salad
Whip up this refreshing, crisp-tender salad that bursts with spring flavorsperfect for picnics or potlucks. It's creamy, herby, and irresistibly easy to make. Let's get cooking!
- Bring a pot of salted water to a boil. Add 1 pound asparagus (ends trimmed, peeled, cut into 1-inch pieces). Cook until bright green and crisp-tender, 2-3 minutes.
- Use a slotted spoon to transfer asparagus to a bowl of ice water. Chill, then drain well.
- In the same pot, boil 1 pound quartered baby potatoes until fork-tender, 8-10 minutes. Drain.
- In a large bowl, whisk cup crme frache, cup each finely chopped chervil and chives, and 2 tablespoons each olive oil, white wine vinegar, and chopped dill.
- Gently fold in asparagus and potatoes. Season generously with salt and freshly ground black pepper. Toss to coat evenly.
- Refrigerate until chilled. Serve cold and savor every herby bite!
