Potato salad is a classic dish that can elevate any gathering, and this Zesty Lemon Basil Potato Salad with Red Onion and Asparagus is no exception! Imagine tender, creamy potatoes tossed in a vibrant dressing that combines zesty lemon and fragrant basil, complemented by the crisp freshness of asparagus and the mild sweetness of red onion. This refreshing side dish is perfect for summer barbecues, picnics, or casual family dinners.
In this recipe, we use freshly cooked potatoes as the base, allowing them to soak up all the delicious flavors of the dressing. The addition of blanched asparagus not only enhances the texture but also adds a vibrant pop of colour, while thinly sliced red onion provides a subtle bite that balances the dish beautifully.
The combination of zesty lemon and aromatic basil brings a delightful twist to the traditional potato salad, making it a standout option that will have your guests asking for seconds. Plus, it’s incredibly easy to prepare, allowing you to enjoy more time with your loved ones.
This salad is versatile, too! Feel free to add your favourite ingredients—perhaps some cherry tomatoes for a burst of sweetness or a sprinkle of feta cheese for a creamy contrast. It’s a dish that celebrates fresh, seasonal produce and can be enjoyed warm or chilled.
Perfect for sharing, this Zesty Lemon Basil Potato Salad with Red Onion and Asparagus embodies the spirit of summer dining in New Zealand. So grab your ingredients, whip up this simple yet delicious dish, and watch it become a favourite at your next gathering!
Ingredients:
900 grams small potatoes (such as baby potatoes or new potatoes)
200 grams asparagus, trimmed and cut into 3 cm pieces
60 ml oil (avocado or olive)
30 ml fresh lemon juice (about 1 medium lemon)
1 teaspoon lemon zest (from about 1 lemon)
1 teaspoon Dijon mustard
1 clove garlic, minced
30 grams fresh basil, chopped
Salt and pepper to taste (or use one of our Gourmet Salts - we recommend Herbalicious)
Instructions:
Prepare the potatoes:
Place the small potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil. Reduce the heat and simmer for about 15-20 minutes, or until the potatoes are fork-tender but still firm. Drain and allow to cool slightly.
Blanch the asparagus:
While the potatoes are cooling, bring a small pot of water to a boil. Add the asparagus pieces and blanch for about 2-3 minutes, until bright green and tender-crisp. Drain and rinse under cold water to stop the cooking process.
Make the dressing:
In a small bowl, whisk together the oil, fresh lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and pepper.
Combine:
In a large mixing bowl, add the warm potatoes, blanched asparagus, sliced red onion, and pour the dressing over them. Toss gently to coat the vegetables evenly.
This salad can be served warm or chilled. If preparing ahead of time, cover and refrigerate for up to 2 hours before serving. Enjoy!
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