Potato and Asparagus Salad
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PT7M
PT7M
Prep Time
7 minsCook Time
7 minsFree Time
for a kitchen dance party
A zesty honey mustard dressing adds a bit of zing to tender asparagus, fork-soft potatoes, and bacon bits. Served warm, this salad is perfect as both a light meal and a side dish that holds its own along any main.
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What You’ll Need
What You’ll Need
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Ingredients
- 2 slices (70g) thin-cut bacon, cut into bits
- 1 cup (140g) marble potatoes, quartered
- ½ cup (90g) asparagus, trimmed and cut into 1” pieces
- salt, to taste
- black pepper, to taste
Dressing
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- parsley, chopped, to taste
Preparation
- Add the bacon to the Anyday Dish. Cover with the lid (knob lifted).
- Cook in the microwave for 3 minutes, or until the bacon is partially cooked with some fat rendered.
- Drain the fat, then stir in the potatoes, asparagus, salt, and black pepper into the Anyday Dish and mix to combine.
- Cover and cook for another 4 minutes stirring halfway through the cooking time, until the potatoes are tender when pierced with a fork. Allow to cool for 1 minute with the lid off.
- In a separate bowl, mix the honey, dijon, apple cider vinegar, and chopped parsley. Drizzle the dressing on top of the salad and serve warm.
Serving suggestions & tips
- For a lighter vegetarian version, remove the bacon.
- You can replace the potatoes with yams and the asparagus with green beans.
- Try using maple syrup instead of honey and adding whole-grain mustard to the dressing for extra texture.
- Garnish with thinly sliced scallions for a fresh finish.
Recipe notes
- Make the dressing up to 5 days ahead of time and save until needed.
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.