Anniversary Asparagus Potato Salad


  • 1 lime
  • 2 tablespoons champagne vinegar
  • 2 garlic clove, lightly crushed with the side of a knife blade and quartered
  • 1 shallot, quartered
  • 1/4 cup sweet and sour sauce
  • 1 tablespoon honey
  • 3/4 cup coconut milk
  • Kosher salt and freshly ground black pepper
  • 4 pounds fingerling potatoes, boiled until tender and cooled
  • 1 pound asparagus, cut on the diagonal into 1/2- inch slices, blanched for 2 to 3 minutes in
  • salted water, and allowed to cool
  • I medium to large red onion, diced
  • 1/4 cup chopped fresh cilantro leaves (about 1-ounce by weight, approximately 4 to 6 sprigs), plus about 6 sprigs for garnish


Food Network Invites You To Try This Anniversary Asparagus Potato Salad Recipe From Robert Irvine.

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