Potatoes, Asparagus and Peas Vinaigrette Recipe

Name: Potatoes, Asparagus and Peas Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound tiny new potatoes, preferably red; 2 teaspoons olive oil; 2 tablespoons balsamic vinegar; 1 tablespoon Dijon mustard; Enough dill to yield 2 tablespoons chopped; 2 scallions; 3/4 pound asparagus; 1 bunch arugula; 1 cup frozen peas; ⅛ teaspoon salt; Freshly ground black pepper to taste

Servings: persons

1
Scrub potatoes; do not peel.
2
In medium-size saucepan with water to cover, boil potatoes, covered, 10 to 20 minutes, depending on their overall size.
3
In a large bowl mix the oil, vinegar and mustard.
4
Wash, dry and chop dill; wash, trim and chop scallions; add dill and scallions to bowl.
5
Wash and break the asparagus stems at point where the woody part meets the tender part.
6
Cut the asparagus just below the tips; then, cut the rest of the stem into 1/2-inch pieces.
7
Break off tough stems from the arugula; discard, and wash remaining arugula thoroughly to get rid of sand.
8
About 3 minutes before the potatoes have finished cooking, stir in the asparagus and continue cooking.
9
Arrange arugula in flat serving dish.
10
One minute before the potatoes are finished cooking, stir in the frozen peas.
11
Drain and spoon into bowl with dressing, and mix gently to coat.
12
Season with salt and pepper, and arrange on arugula.

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound tiny new potatoes, preferably red, 2 teaspoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, and more.

Yes, Potatoes, Asparagus and Peas Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Potatoes, Asparagus and Peas Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions