Vegan Creamy Potato Salad With Sautéed Lemon Asparagus

We’re smack dab in the middle of asparagus season over here in the UK, and darlin’, I couldn’t be tickled pinker!

Back home in Germany, we’d have white asparagus, usually with a side of taters and sauce hollandaise.

As much as I loved that German-grown asparagus, now that I’m livin’ over yonder in England, I’ve fallen head over boots for the fresh, crunchy green version they got here.

I reckon it’s unlikely I’ll be lookin’ back (no time soon).

Inspired by our ‘German way of eatin’ asparagus,’ but partnered up with this fresh green fella’, I’ve mixed up the asparagus with a creamy, savory potato salad and topped it all off with some toasted flaked almonds for that extra little crunch.

The potato salad dressing is whipped up from silken tofu – creamy yet light all at once.

And it’s high in protein! Seasoned with dijon mustard, garlic and fresh lemon juice – darlin’, it’s just about the perfect recipe to invite summer on into your kitchen.

If y’all whip up this recipe at your own homestead don’t forget to tag your photo #myvibrantkitchen on Instagram. There ain’t nothin’ better than seein’ y’all enjoy these recipes.

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Vegan Creamy Potato Salad With Sautéed Lemon Asparagus Recipe

Vegan Creamy Potato Salad With Sautéed Lemon Asparagus

Preparation Time:

10 minutes

Cooking Time:

15 minutes

Total Time:

25 minutes


3 people


– 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


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 knife 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!

I have a collection of other delightful recipes that you should definitely try out.

Check out my Vegan Cheesy Potato Split Pea Soup recipe. A creamy and scrumptious soup that will surely win your heart.

If you’re in the mood for something hearty and filling, my Vegan Mushroom Leek & Sweet Potato Tart recipe is the perfect choice for you.

Or if you’re looking to add a sweet spin to a savory dish, don’t miss out on my Vegan Maple Glazed Hasselback Potatoes recipe. They are the epitome of comfort food while being completely vegan.

Lastly, if you want some hearty pasta that’s great for any season or reason, give my Vegan Minestrone With Macaroni recipe a go.

Believe me when I tell you these recipes are as good as they sound!

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