Lemon Basil Potato Salad recipe made with small potatoes

Lemon Basil Potato Salad

Asparagus and potatoes paired together in a potato side dish that can be served warm or chilled. 
Recipe Courtesy of: Life, Love and Good Food
Prep12 minutes
Cook6 minutes
Total Time18 minutes
Course Side Dish
Variety Fav(s) Honey Gold®
Cook Type Microwave
Dish Type Comfort, Healthy
Quick, Easy, Convenient 30 Minutes or Less
Season Spring, Summer


  • 16 oz. Tasteful Selections® potatoes
  • 1 lb. asparagus, rinsed and trimmed
  • ¼ c. onion, thinly sliced

Vinaigrette Ingredients:

  • ¼ c. olive oil
  • ¼ c. fresh lemon juice
  • 1 tbsp. fresh basil, chopped
  • 1 tbsp. white wine vinegar
  • 1 clove garlic, minced
  • 1 tsp. sugar
  • ¼ tsp. salt
  • ¼ tsp. black pepper


  • Place potatoes in microwave-safe bowl and cover with plastic wrap. Cook 5-8 minutes, stirring once. Allow to cool for a couple of minutes before removing from the bag. While potatoes are cooking, bring 1 quart of water to a boil in a medium saucepan.
  • Add asparagus to boiling water and allow to cook just a couple of minutes. Remove from heat, drain and plunge into cold water to stop the cooking process. 
  • In a small bowl, whisk together all vinaigrette ingredients and set aside. Quarter the potatoes and slice asparagus into bite-size pieces. Add veggies to a large bowl and toss gently with vinaigrette. Serve warm or chill for 30 minutes before serving.