Potato Salad with Leek, Asparagus & Honey-Mustard Dressing
This refreshing spring potato salad is a celebration of seasonal greens and gentle flavours. Tender firm potatoes, blanched asparagus, and golden leek come together in a light and zesty honey-mustard dressing. It’s the kind of salad that feels grounding but still fresh — perfect for picnics, weekday lunches, or as a vibrant side.
Ingredients (Serves 4)
600–800 g firm potatoes
1 bunch of green asparagus
1 medium leek
1 tablespoon olive oil (for sautéing)
Salt for blanching and seasoning
Fof the Honey-Mustard Dressing
1 teaspoon grainy mustard (à l’ancienne)
1 teaspoon mild mustard
4 tablespoon olive oil
1 teaspoon white wine vinegar
1 teaspoon honey
Juice of ½ a lemon
Salt & pepper to taste
INSTRUCTIONS
Step 1: Cook the Potatoes
Wash the potatoes and slice them into bite-sized pieces. Steam or boil them in salted water until tender but still firm. Set aside.
Step 2: Prep the Asparagus
Trim the woody ends of the asparagus, then cut into 3 cm pieces. Blanch in boiling water for 3-4 minutes until bright green and just tender. Drain and rinse with cold water to stop the cooking.
Step 3: Sauté the Leek
Clean the leek thoroughly and slice it thinly. In a pan, heat and add olive oil to gently cook the leek until soft and slightly golden. Remove from heat and set aside.
Step 4: Make the Honey-Mustard Dressing
In a small bowl, whisk together the grainy mustard, mild mustard, olive oil, white wine vinegar, honey, lemon juice, salt, and pepper until well combined.
Step 5: Assemble the Salad
In a large bowl, gently toss the potatoes, asparagus, and leek with the dressing. Taste and adjust seasoning if needed.
Serve slightly warm or at room temperature. It’s a simple and elegant spring dish that’s full of fresh flavour and feel-good energy and the best thing is that the leftovers can easily become your work lunch for the next day!
