Asparagus Potato Salad
This is the kind of easy, nourishing side dish I make on repeat in spring. Everything cooks in one pot, then gets tossed in a lemony Dijon dressing with fresh herbs. Simple, satisfying, and exactly what I want on the table right now.
This asparagus potato salad is naturally gluten-free, dairy-free, and easily made low FODMAP — a gut-friendly spring side dish packed with prebiotic fiber from asparagus. Perfect for anyone managing IBS or SIBO who still wants something fresh and satisfying on the table.
4
5 minutes
20 minutes
Ingredients
- •1 lb small potatoes (baby Yukon golds are perfect)
- •1 bunch asparagus, woody ends snapped off, cut into 2-inch pieces
- •2 tbsp olive oil
- •Juice of 1 lemon
- •1 tsp Dijon mustard
- •1 tsp maple syrup
- •Fresh dill, parsley, or chives
- •Salt and pepper to taste
- •Optional: soft boiled egg, crumbled feta
Instructions
- 1
Boil potatoes until just tender, about 12–15 minutes.
- 2
In the last 2 minutes, toss the asparagus right into the pot with the potatoes. Drain together and cool slightly.
- 3
Whisk together olive oil, lemon juice, Dijon, and maple syrup. Season well with salt and pepper.
- 4
Toss potatoes and asparagus in the dressing while still warm. Top with fresh herbs and anything else you love.
Tips
- •Eat warm or at room temperature — this travels well and is great for a picnic or potluck.
- •Low FODMAP: use asparagus tips only (about 5 spears per serving) and skip the feta.
- •Add a soft boiled egg on top to make it a full meal.