Warm Potato & Asparagus Salad

Happy Early Saturday Morning! And Happy First Day of December! Can you believe it’s already here? I don’t know about you but I’m all about the holidays already. The tree is set up, gift lists are created and I’m already thinking about holiday baking and recipes.

Yesterday I made this warm potato and asparagus salad and thought it would be perfect as a holiday side. It is warm which everybody welcomes on a cold December night. It copiously serves six but with some simple math can easily be made to feed twelve or twenty-four even. And, well, it is delicious with its warm shallot dressing and hint of anchovies.

P.S. If you like anchovies, by all means use more than a hint.

P.P.S. This potato and apple salad.






Prep Time: 10 MIN

Cook Time: 25 min


1.75 pounds baby potatoes, cut in half

¾ cup dry white wine

3 eggs

3 tablespoons white vinegar

1/3 cup olive oil

Sea salt and ground black pepper, to taste

1 shallot, minced

A small bunch baby asparagus, cut in half

2 ounces anchovy fillets in oil, drained and chopped


Place the potatoes in salted water in a large saucepan. Boil over high heat until tender but firm, 18 to 20 minutes. Drain the potatoes in a colander. Immediately sprinkle them white with wine.

Boil the eggs. Shell and cut them into wedges.

In a small bowl, whisk the vinegar, olive oil, salt and pepper. Transfer to a large pan. Warm the dressing over medium heat. Add the shallot, potatoes, asparagus and anchovies .Toss frequently for 3 to 5 minutes, until the salad is warm.

Plate the salad right away. Pour the remaining dressing in the pan over it. Top with egg wedges.

Other Potato Recipes:

Meat & Potato Tagine

Roasted Bacon-Wrapped Potato Wedges with Harissa


7 Responses to “Warm Potato & Asparagus Salad”

  1. 1

    Annette — 12/01/2012 @ 11:48 am

    My grandmother used to make a salad like this with tuna and green beans kind of like nicoise salad. Very yum!

    • Nisrine replied: — December 3rd, 2012 @ 12:30 pm

      Annette, it is a little similar to a niçoise and tuna would actually work great for those who don’t eat anchovies.

  2. 2

    Sona — 12/02/2012 @ 7:08 am

    Wonderful, it has been awhile I have not used anchovies because of the fear from salt.
    Usong it in this salad and not adding any salt, just the black pepper will be great. Thank you.

  3. 3

    Eileen — 12/02/2012 @ 7:25 am

    Nisrine…you are so cute! You have a newborn at home, yet still find time to post delcious recipes on this blog!!! Your husband and kids are VERY lucky!!! Hope you have a wonderful week!! Hope little James is doing well!!



  4. 4

    Eha — 12/02/2012 @ 5:57 pm

    I have not been a potato eater for decades but have always loved them steamed in spring when the asparagus season begins. A few slices of prosciutto crudo normally make up the serving, but I love anchovies and am more than happy to ‘substitute :) ! I am also quite salt-conscious, but since i hardly use any in cooking find my occasional anchovy usage but a small sin :D !

  5. 5

    Nisrine — 12/03/2012 @ 12:32 pm

    Eha, I sometimes rinse anchovies and pat them dry with a paper towel before using them. They get a little mushy but are a lot less salty that way.

  6. 6

    Hina — 07/19/2013 @ 4:12 am

    For those of us who can’t use alcohol in their cooking, what would you suggest as a substitution for the white wine?

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