Recipes | Asparagus Potato Salad with Maple Smoked Salmon
Asparagus Potato Salad with Maple Smoked Salmon
The season’s best asparagus finds a home in this tangy and hearty fingerling potato salad. This simple yet flavorful spring dish is rounded out with shards of maple smoked salmon and crisp slices of cucumber. Coated in a punchy pickled shallot vinaigrette, this picture-perfect side was made for potluck and patio season.
Ingredients
Servings
- 1 shallot, thinly sliced
- ¼ cup white balsamic vinegar
- 680g (1.5 lbs) fingerling potatoes, halved
- 454g (1 lb) Ontario-grown asparagus, coarsely chopped
- 2 tbsp olive oil
- 1 tbsp whole-grain mustard, heaping
- 2 tsp honey
- 1 tsp salt
- 150g (5 oz) maple hot smoked salmon, flaked
- 1 mini cucumber, sliced thinly
Instructions
Step 1
Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set it aside.Step 2
Place the shallots in a bowl. Cover them with the white balsamic vinegar. Set them aside to pickle.Step 3
Arrange the potatoes cut-side-down on the prepared baking sheet. Drizzle them generously with olive oil and sprinkle them with salt. Roast the potatoes for 20 minutes or until tender and golden. Set aside to cool.Step 4
Place the asparagus in a small saucepan with cold water. Place the pan over high heat and bring to a boil. Boil for two minutes then transfer the asparagus to an ice bath. Drain and set aside.Step 5
Add the olive oil, mustard, honey, and salt to the pickled shallots and whisk to combine.Step 6
Place the potatoes, asparagus, salmon, and cucumber in a large bowl. Add the dressing and toss to coat. Transfer the salad to a platter and serve immediately.