Loaded Potato Salad with Asparagus and Herbs
Rated 3.5 stars by 4 users
Category
Side dish
Servings
8-10
Prep Time
20 minutes
Cook Time
30 minutes
Calories
357
Ready to crush your next picnic, potluck or holiday meal? Your favorite side dish gets a glow-up in this recipe for loaded potato salad recipe with herbs, asparagus, and Primal Kitchen Buttermilk Ranch made with grass-fed dairy.
Author:Primal Kitchen
Ingredients
3 lbs small potatoes (like fingerling or Yukon gold), quartered
1 tsp kosher salt
2 Tbsp distilled white vinegar
- 1 large shallot, diced
14 asparagus spears, woody ends removed
1 lb bacon cooked crispy, crumbled, divided
1 cup shredded parmesan cheese
1 cup shredded asiago cheese
-
1 cup Primal Kitchen Buttermilk Ranch Dressing
¼ cup herbs finely chopped (choose from fresh parsley, dill, chives, or a combination of your favorites)
Salt and pepper, to taste
Directions
Place potatoes in a large saucepan with the kosher salt and add just enough water to cover. Bring to boil over medium-high heat, then reduce heat and simmer until potatoes are just tender, around 6-8 minutes.
Drain potatoes in a colander and transfer to a large bowl. Add vinegar and a pinch of salt. Toss gently. Set aside.
Bring a kettle full of water to a boil. Lay the asparagus in a single layer in a large baking or casserole dish. Pour the boiling water over top and place a lid on the dish (or use a baking sheet to cover). Let sit until the water has cooled, about 10-12 minutes. The asparagus should be tender-firm. Rinse asparagus under cold water, then pat dry with a clean kitchen towel. Slice the spears diagonally into ¾-inch pieces.
To the potatoes, add diced shallots, parmesan and asiago cheeses, and asparagus. Set aside approximately ½ cup crumbled bacon and 2 Tbsp fresh herbs, then add the rest to the potatoes. Toss everything together.
Pour the Buttermilk Ranch Dressing over everything and toss gently to coat. Taste and adjust salt and pepper as desired.
Transfer to a serving bowl and top with reserved bacon crumbles and herbs. Enjoy!
Recipe Note
Nutrition information calculated using Cronometer.
If you aren't serving the potato salad immediately, keep the reserved bacon crumbles and herbs in separate containers. Place everything in airtight containers in the fridge. Add toppings just before serving.
Nutrition
- Serving Size
- 1 serving
- Calories per serving
- 357
- Carbs
- 28 grams
- Fat
- 18 grams
- Protein
- 22 grams
