Potato, Green Bean and Asparagus Salad in serving bowl
WRITTEN BY
SERVES:
6-8
Prep Time:
15 minutes
Cook Time:
20 minutes

Looking for a potato salad that’s as simple as it is sensational? Say hello to your new Christmas favourite with this Potato, Green Bean and Asparagus salad.

This creamy, tangy dish pairs perfectly boiled baby potatoes with fresh asparagus and green beans—straight from your Wonky Christmas Box, of course. Topped with quick-pickled red onions and a zesty dill yogurt dressing, it’s a fresh, festive take on a classic that’ll have everyone coming back for seconds.

Close up potato, green bean and asparagus salad with pickled onion

INGREDIENTS:

  • 1kg baby potatoes, scrubbed and halved if larger
  • 1 bunch asparagus (purple or green), woody ends removed, cut into pieces
  • 1kg green beans, topped and tailed
  • ½ cup yogurt
  • ½ cup mayonnaise
  • 3 Tbsp pickling brine (cooled) from the pickled onions
  • 1 Tbsp dried dill
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp white or apple cider vinegar
  • Salt and pepper, to taste

PICKLED ONIONS:

  • ½ small red onion, thinly sliced
  • ½ cup water
  • ½ cup vinegar
  • 1 Tbsp sugar
  • 1 tsp salt

INSTRUCTIONS:

Prepare the Pickled Onions:

Place the sliced red onion in a heatproof bowl or jar. In a small pot, bring the water, vinegar, salt, and sugar to a boil, then pour over the onions. Set aside to cool.

Cook the Potatoes:

Place the potatoes in a pot, cover with water, and season with salt. Bring to a boil, then reduce heat and simmer for 12-15 minutes, or until fork-tender. Drain and let cool to steam-dry.

Blanch the Green Beans and Asparagus:

Bring a pot of water to a boil. Add the green beans and asparagus, and cook for 3 minutes. Transfer immediately to a bowl of ice water to stop the cooking. Once cooled, drain and pat dry with a kitchen towel.

Make the Dressing:

In a bowl, whisk together the yogurt, mayonnaise, (cold) pickling brine from the red onions, dill, garlic powder, onion powder, and vinegar. Season with salt and pepper to taste.

Assemble the Salad:

In a large bowl, combine the potatoes, green beans, and asparagus. Add the dressing and gently toss to coat. Season with salt and pepper if needed. Scatter the pickled onions on top before serving.

wonkybox

Potato, Green Bean and Asparagus Salad

This recipe is potato salad perfection with fresh asparagus, green beans and zingy quick-pickled red onions.
WRITTEN BY
ABOUT
ABOUT

tell us what you think

tempting recommendations

Bowl of pasta salad
Leftovers Loaded Ham Pasta Salad

This pasta salad is the ultimate way to use up leftovers, pairing ham or sausage with chopped veggies and herbs.

Fruit Wreath Dessert on wooden board
Christmas Fruit Wreath Dessert

A simple and show-stopping festive dessert that can be made with any fruits filling your fruit bowl and your favourite drizzling sauce.

Plate of cauliflower fritters with side dish of nectarine chutney
Cauliflower Fritters with Nectarine Chutney

Celebrate your wonky cauliflower with these simple and versatile fritters, loaded with cauliflower, leeks and flavourful spices. Don't forget the nectarine chutney to top it off!

Mini courgette and potato stacks on a serving platter
Courgette and Potato Stacks with Whipped Feta and Basil

These crispy, cheesy Courgette and Potato stacks make the perfect vegetarian side dish for your holiday table.