Asparagus Egg Potato Salad – Diary of a Mad Housewife

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One of the fun things I love about the summer season is playing with potato salad, egg salad, and cole slaw recipes. The flavor possibilities are endless for creating new barbecue side dishes. This Asparagus Egg Potato Salad in Lime Mayonnaise has to be one of my best ideas. Tender yellow potatoes, sweet baby asparagus pieces, and sliced ​​jammy eggs are bathed in a tangy lime-flavored mayonnaise. Chopped scallions add crunch and another layer of flavor. Tangy is the word of the day.

This Asparagus Egg Potato Salad may sound complex, but it is easy to throw together with some kitchen coordination. The trick is taking a page from under the big top. Like a three-ring circus, boiling three different ingredients separately, but at the same time, speeds up the process. However, the trick is to time them properly. Six minutes for the asparagus, 8 minutes for the eggs, and 15-20 minutes for the potatoes. I like my eggs jammy. If you like them more hard-boiled, leave them in for 10 or 12 minutes.

Lime Mayo FTW

While the main ingredients of this Asparagus Egg Potato Salad are cooking, zest and juice a lime. I put 2 limes in this recipe because I used the zest from both but the juice from one. However, add more juice to satisfy your inner tang. I sliced ​​the second zested lime and placed it on the serving platter as garnish. Whisk the lime zest and juice into your favorite mayonnaise. Season with kosher salt, freshly ground pepper, and a few pinches of sugar. It’s the absolute leading player of this dish.

Chop the scallions, and you are done with prep. All that’s left is to put it all together. But make sure you wait until the potatoes and asparagus have cooled. Then gently toss both plus the chopped scallions with the lime mayonnaise. I recommend using an egg slicer to cut the eggs, then laying the thin slices on top. But you can use a knife to slice them any way you like and toss them into the Asparagus Egg Potato Salad.

I recommend baby asparagus for this dish. The regular type is too thick. If the latter is all you have on hand, make sure you cut it into bite-sized pieces before boiling.

The secret to maximizing the flavor of this Asparagus Egg Potato Salad is to refrigerate it for 30 minutes to one hour before serving. This way, the flavors have time to meld together. Make sure you taste it after chilling. Potatoes suck up salt like a vacuum cleaner. So season again before serving.

So, do you like this Asparagus Egg Potato Salad? Then also check out some of these other delicious recipes: