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Triple Herb Potato Salad


  • 2 lbs thin skinned red baby potatoes cut into bite size pieces
  • 1 bunch fresh asparagus stemmed and cut into 1/2 inch pieces
  • 1 cup frozen peas thawed
  • 2 cloves garlic minced
  • 1/4 cup each fresh dill flat leaf parsley, and basil
  • 2 tsp Dijon mustard
  • 1 tsp honey
  • zest and juice of one lemon
  • 1 1/2 tbsp extra virgin olive oil
  • salt and pepper to taste


  • Place cut potatoes into a large saucepan and cover with water. Bring to a boil over high heat, reduce heat to medium-low, cover, and simmer until potatoes are tender when pierced with a knife, about 15 minutes. Drain potatoes and place into a large bowl, set aside to cool.
  • Place asparagus in a steamer rack over boiling water, cover the steamer, and cook until tender and crisp, about 3 minutes. Remove the rack from the pan and rinse asparagus under cold water until cool. Pat dry and set aside.
  • In a small bowl whisk together garlic, lemon zest, lemon juice, mustard, honey, olive oil, salt, and pepper.
  • Add the asparagus, peas, dill, basil, parsley to the potatoes. Pour the dressing over potato salad and mix. Serve immediately or refrigerate.
  • Store in a airtight container in the refrigerator for 3 to 4 days.
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