Creamy Mustard Potato and Egg Salad with Roasted Asparagus
- Serves
- 4 servings
- Prep
- 12 min
- Cook
- 18 min
- Cost
- $11.20
- Nutrition
- 350 cal · 16g protein
- quick
- meatless
🍳 2 pans + 1 bowl · Picky-eater safe bet: plain potatoes · kept by 1 family
Creamy Mustard Potato and Egg Salad with Roasted Asparagus is a weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $11 in groceries. You'll need 2 pans + 1 bowl, and the 8 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain potatoes works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Fresh fruit (2 min)
Contains: Dairy · Eggs— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 3-quart saucepan with lidDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- Y-peelerDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 12 count large eggs
- 1½ lb baby potatoes
- 1 lb fresh asparagus
- 3 tbsp Dijon mustard
- 2 tbsp fresh lemon juice
- 3 tbsp olive oil
- 1/2 cup Greek yogurt
- 2 tbsp chopped fresh dill
Steps
- Place eggs and halved baby potatoes in a pot of cold water, bring to a boil, then simmer 12 minutes until the egg yolks are firm and set (160°F inside) and the potatoes are tender; transfer potatoes to ice water when cooked and eggs to a bowl to cool.
- Meanwhile, toss asparagus with 1 tbsp olive oil on a sheet pan and roast at 425°F for 10 minutes until tender-crisp.
- Whisk together Dijon mustard, lemon juice, remaining 2 tbsp olive oil, Greek yogurt, and dill in a large bowl; peel and halve cooled eggs, cube cooled potatoes, and toss with dressing.
- Divide salad among four plates and serve topped with warm roasted asparagus.
- Picky eater tip: set aside plain peeled eggs, potatoes and asparagus with the dressing on the side.
- Make ahead: boil and cool the eggs and potatoes up to 2 days ahead and keep them in the fridge; make the dressing separately, then toss and roast the asparagus just before serving.
On the side: Fresh fruit (2 min)
1 lb fruit (grapes or apples)
- Wash and slice the fruit and put it on the table.
Nutrition per serving
- Protein
- 16 g
- Carbohydrates
- 28 g
- Fiber
- 5 g
- Sugar
- 2 g
- Fat
- 20 g
- Saturated fat
- 4 g
- Sodium
- 580 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop