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Potato Salad with Green Beans and Asparagus

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins


  • 1 pound new potatoes about 15 small new potatoes
  • 1 pound green beans
  • 1 bunch asparagus
  • 2 tbsp. minced red onion
  • 2 tbsp minced parsley
  • 1 large handful walnuts
  • 4 tbsp olive oil
  • 2 tbsp. red wine vinegar
  • 1 tsp. dijon mustard
  • 1 large clove garlic minced
  • 8 twists black pepper


  • Slice new potatoes in half or quarters (depending on size) and place in a large pot.Cover with cold water and bring to a boil. Turn down the heat to a slow boil and cook for 12 to 15 minutes – until fork tender.
  • Trim green bean ends and cut green beans in half.
  • Snap off tough ends of asparagus and then slice asparagus into an equal size as the green bean pieces.
  • While potatoes are cooking, bring another pot of water to a boil. Once it’s boiling add both the green beans and asparagus to the boiling water. Cook for 4 to 5 minutes.
  • Prepare an ice bath (large bowl with half ice and half water). When the green beans and asparagus are ready – drain in a colander and then plunge into ice bath.Let them sit in the ice bath until completely cool.
  • Prepare vinaigrette by whisking together olive oil, red wine vinegar, dijon mustard,minced garlic and black pepper.
  • Mince red onion and set aside.
  • Mince the parsley and set aside.
  • Drain the potatoes when ready, add to a bowl, add half the vinaigrette to the warm potatoes and toss to coat the potatoes.
  • Drain the green beans and asparagus from the ice bath. Pat green beans and asparagus with paper towel so they are mostly dry.
  • Add green beans, asparagus, red onion, parsley and walnuts to potatoes. Toss with the remaining vinaigrette and serve
Keyword Asparagus, Garlic, green beans, Onion, Potatoes, Walnut