Asparagus Egg Potato Salad – Diary of a Mad Housewife

Ahmed Riaz

1 hour ago

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.

Ingredients

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.

Asparagus Egg Potato Salad in Lime Mayonnaise

Author Lora Wiley-Lennartz

Ingredients

2.5
lbs
yellow potatoes
1
lb
green baby asparagus
2
limes
1
cup
mayonnaise
Kosher salt and freshly ground black pepper
pinches
of sugar
4
hard-boiled eggs
1
cup
chopped scallions

Instructions

Peel the potatoes and cut them into wedges.
Boil in salted water until you can easily run a fork through them.
Drain and set aside.
Trim the asparagus bottoms and cut into pieces.
Boil in salted water for approx. 6 minutes until *al dente*, then drain and let drip dry.
Zest both limes and juice one of them.*
Whisk together the mayonnaise, 2 tablespoons lime juice, and zest.
Season to taste with salt, pepper, and sugar.
Add more lime juice, salt, and/or sugar to your preference.
Gently mix the mayonnaise with the potatoes, asparagus, and 3/4 cup of the chopped scallions in a large serving bowl or platter.
Cover with plastic cling film and refrigerate for 30 minutes to allow the flavors to meld.
Just before serving, taste the asparagus and potato salad again to adjust the seasoning.
Peel and slice the eggs and arrange them on top.
Sprinkle the remaining scallions on top and serve.