Go Back
–+ servings
Delicious potato salad featuring radishes, asparagus, and a creamy dressing, served in white bowls on a marble surface. Perfect for summer gatherings or casual meals.
Print

The Best (Non-Traditional) Potato Salad Recipe

Course sides
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings 8 servings

Ingredients

  • 3 lbs red new potatoes, washed and quartered
  • 1/2 medium red onion, thinly sliced
  • 2 bunches asparagus tips (the top 1-2 inches of each stalk)
  • 1 radish, thinly sliced
  • 1/3 cup fresh dill, roughly chopped

For the Dressing

  • 1/2 cup mayo
  • 1 tbsp coarse grain mustard
  • 2 tbsp olive oil
  • 1 tsp lemon zest
  • 1-2 lemons, juiced
  • 2-3 tbsp honey

Instructions

  • Bring a pot of water to boil, seasoned heavily with salt and 2-3 tbsp of vinegar. Add the quartered potatoes and boil for 15 minutes. Drain and let cool for 10 minutes. Add to a large bowl with the sliced onion and toss to combine. Let sit another 10 minutes.
  • In the pot of boiling water, add the asparagus tips and cook for 2 minutes. Remove to an ice bath immediately and cool. Add to the potatoes, along with the fresh dill and toss to combine.
  • In a bowl, whisk together all of the dressing ingredients. Add half of the dressing to the potatoes and toss to coat. Allow to sit a few minutes, and add more dressing as desired. Add the sliced radish and serve at room temperature.