Vegan Creamy Potato Salad With Sautéed Lemon Asparagus

Vegan Creamy Potato Salad With Sautéed Lemon Asparagus

We’re in midst of the asparagus season in the UK and I couldn’t be more excited about it!

I grew up with white asparagus in Germany, usually paired with potatoes and sauce hollandaise. And even though I’ve always been a big fan of the German asparagus, now that I live in England I’ve fallen head over heals for the fresh, crunchy green version you find over here. 

I have a feeling I won’t be looking back (anytime soon).

Inspired by our ‘German way of eating asparagus’ but armed with the fresh green one, I’ve paired the asparagus with a creamy, flavoursome potato salad and topped it off with toasted flaked almonds for added crunch.

The potato salad sauce is made from silken tofu which is both creamy and light at the same time. And is high in protein! Flavoured with dijon mustard, garlic and fresh lemon juice, it’s the perfect recipe to welcome  summer.

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Vegan Creamy Potato Salad With Sautéed Lemon Asparagus Vegan Creamy Potato Salad With Sautéed Lemon Asparagus

Vegan Creamy Potato Salad With Sautéed Lemon Asparagus
 
Prep time
Cook time
Total time
 
Serves: 3
Ingredients
  • 750 g small red potatoes
  • generous pinch of salt
  • 350 g silken tofu
  • 2 garlic cloves
  • ½ lemon, juice of
  • 2 tsp dijon mustard
  • 2 tsp olive oil
  • ⅛ tsp salt (or to taste)
  • pepper to taste
  • 250 g asparagus
  • 1 Tbsp olive oil
  • ½ lemon, juice of
  • generous pinch of salt
  • generous pinch of pepper
  • 50 g flaked almonds
Instructions
  1. Wash the potatoes and cut them into thick slices. Bring a pot of water to a boil, add the potatoes and a generous pinch of salt and cook them for 7-10 minutes or until a knifes cuts through easily. Make sure not to overcook them to avoid them falling apart once you mix in the sauce.
  2. Add the silken tofu, garlic cloves, juice of ½ a lemon, mustard and olive oil to a blender and blitz until smooth and creamy. Add salt and pepper to taste, blitz again and set aside.
  3. Drain the potatoes and place them into a bowl. Add the sauce and mix until all the potato slices are covered.
  4. Wash the asparagus and cut off the woody ends.
  5. Heat up a pan then turn the heat down to medium and throw in the asparagus. Drizzle with olive oil and juice from the other half of the lemon. Toss the asparagus in the oil and sprinkle with pepper and salt.
  6. Once the asparagus is starting to brown take it off the heat before it gets too soft. You still want a bit of a crunch. Top the potato salad with the asparagus.
  7. Toast the flaked almonds in a pan on low to medium heat. There’s no need to grease the pan. Stir or shake the almonds frequently to prevent them from burning. Once they start turning golden-brown take them off the heat and sprinkle on top of the potato salad and asparagus.
  8. Enjoy the dish hot or cold!

Vegan Creamy Potato Salad With Sautéed Lemon Asparagus Vegan Creamy Potato Salad With Sautéed Lemon Asparagus

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