Creamy Asparagus Potato Salad Recipe Kitchen

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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!

1. 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.
2. Use a slotted spoon to transfer asparagus to a bowl of ice water. Chill, then drain well.
3. In the same pot, boil 1 pound quartered baby potatoes until fork-tender, 8-10 minutes. Drain.
4. 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.
5. Gently fold in asparagus and potatoes. Season generously with salt and freshly ground black pepper. Toss to coat evenly.
6. Refrigerate until chilled. Serve cold and savor every herby bite!