Spring signals a burst of fresh produce, making it the perfect time to explore new side dish inspirations. One standout is this Asparagus Spinach Pesto Dressed Potato Salad—a delightful twist on a traditional favorite. This spring potato salad recipe is an ideal companion for summer cookouts or family gatherings.
The creamy spinach pesto offers a sophisticated yet simple flavor profile, while the crisp asparagus adds a touch of seasonal flair. Its vibrant green pesto and tender potato base pairs perfectly with grilled meats for a refreshing balance of flavors. As the temperatures rise, it’s the perfect dish to highlight the abundance of agriculture in Wisconsin.
Did you know that asparagus can be grown and raised in Wisconsin? Asparagus, one of the earliest spring vegetables, is a staple in many Wisconsin kitchens due to its versatility and nutritional value. Farmers across the state work tirelessly to deliver crisp stalks to local farmers markets, allowing families to enjoy fresh, locally grown produce throughout the season.
This recipe gives the familiar potato salad a fresh spin, blending creamy textures with bright vegetable accents. The pesto dressing elevates the flavor while also making the dish a showstopper on any dinner table with its vibrant green color. Whether you’re hosting a springtime brunch or grilling under the summer sun, it is sure to become a seasonal favorite.
Another reason this dish stands out? It’s naturally vegetarian and gluten-free, making it an excellent option for those seeking meals that cater to diverse dietary preferences. However, when preparing this dish, be mindful of ingredient choices. While the core ingredients are gluten-free, it’s important to check the labels on packaged pesto and cheese products to ensure they are free from gluten-containing additives or any cross-contamination risks.
Let the bold flavors of spring shine with this unique spring potato salad recipe that celebrates Wisconsin’s vibrant agricultural landscape. Ready to give it a try? Your tastebuds will thank you!
Asparagus Spinach Pesto Dressed Potato Salad
Ingredients
- 1/2 lb Wisconsin small red potatoes
- 1/2 lb Wisconsin small blue potatoes
- 1 lb fresh asparagus dry ends snapped off
- 1/4 cup olive oil
- 4 cloves cloves garlic minced
- 1 cup diced onion
- 4 cups fresh spinach rinsed
- 1/4 cup parsley chopped
- 1 cup walnuts
- 1/2 teaspoon salt
- 1 tablespoon white wine vinegar
- 3 tablespoons water
- 1/2 cup Italian Cheese blend shredded
- garnish fresh ground pepper and chopped parsley
Instructions
- Scrub potatoes and cut into bite sized dice.
- Place in medium saucepan, add enough water to cover, then place on medium heat. Bring to a gentle boil, then cover and cook until fork tender.
- While potatoes cook, cut off tips of asparagus spears and set aside. Finely chop remaining stems.
- When potatoes are done, remove cover and add asparagus tips to saucepan. Cook one minute, then remove from stove, drain and set aside to cool.
- To make pesto, in nonstick skillet, heat olive oil over medium heat. Add garlic, cook one minute or until just golden, then scrape into food processor bowl.
- Return skillet to stove and add onion and reserved chopped asparagus stems.
- Saute for 4-5 minutes until softened, then add to food processor along with spinach, parsley, walnuts, salt, vinegar. Pulse until finely ground, adding enough water to make a pesto like texture, scraping mixture down as needed.
- To serve, toss together cooked potatoes and asparagus spears with the pesto mixture until just combined.
- Fold in cheese blend and garnish with plenty of freshly ground pepper and additional chopped parsley.
- Serve while warm or room temperature.