This Asparagus and New Potato Salad is surprisingly easy to make, requiring just a few simple steps. Follow these instructions for a perfectly balanced and flavorful salad:

1. Prepare the Potatoes: Begin by washing the new potatoes thoroughly under cold running water. There’s no need to peel them, which saves time and retains valuable nutrients. If some of the potatoes are significantly larger than others, you might want to cut them in half or quarters to ensure they cook evenly. Place the potatoes in a medium-sized pot and cover them with cold water. Add a generous pinch of salt to the water – this will season the potatoes from the inside out as they cook. Bring the water to a boil over high heat, then reduce the heat to medium and simmer gently until the potatoes are tender when pierced with a fork. This usually takes about 15-20 minutes, depending on the size of your potatoes. You want them cooked through but not mushy, retaining a slight firmness. Once cooked, drain the potatoes in a colander and set aside to cool slightly.
2. Prepare the Asparagus: While the potatoes are cooking, prepare the asparagus. Wash the asparagus spears thoroughly and snap off the tough woody ends. You can do this by holding a spear near the base and bending it – it will naturally break at the point where the tender part begins. Alternatively, you can trim off the bottom inch or two of each spear. Cut the asparagus spears into 1-2 inch pieces. This makes them easier to eat in the salad and ensures they cook quickly and evenly.
3. Cook the Asparagus: You can cook the asparagus in a couple of ways – steaming, boiling, or blanching. Steaming is a gentle method that helps retain nutrients and flavor. To steam, bring about an inch of water to a boil in a pot with a steamer basket. Place the asparagus in the steamer basket, cover, and steam for 3-5 minutes, or until bright green and tender-crisp. Boiling is also quick – simply add the asparagus to boiling salted water for 2-3 minutes until bright green and tender-crisp. Blanching is similar to boiling but followed by an ice bath to stop the cooking process immediately and maintain vibrant color and crispness. After boiling for 2-3 minutes, immediately plunge the asparagus into a bowl of ice water to cool quickly. Whichever method you choose, ensure you don’t overcook the asparagus; it should be tender but still have a slight bite. Drain the cooked asparagus and set aside to cool slightly.
4. Make the Lemon-Dill Dressing: While the vegetables are cooling, prepare the dressing. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice (about 2-3 tablespoons from one large lemon), Dijon mustard, minced garlic, lemon zest (about 1 teaspoon from the lemon), salt, and freshly ground black pepper. Whisk vigorously until the dressing is well combined and slightly emulsified. Taste and adjust seasoning as needed – you might want to add a little more lemon juice for extra tang, salt for flavor, or pepper for a bit of spice. The dressing should be bright, zesty, and flavorful.
5. Assemble the Salad: Once the potatoes are cool enough to handle, you can leave them whole if they are very small, or cut them in half or quarters if larger. Place the cooked potatoes and asparagus in a large bowl. Pour the lemon-dill dressing over the vegetables. Gently toss everything together to ensure the potatoes and asparagus are evenly coated with the dressing. Be careful not to overmix, especially with the potatoes, to avoid them becoming mushy.
6. Add Fresh Herbs: Add the chopped fresh dill and fresh chives to the salad. Gently toss again to distribute the herbs evenly throughout the salad. The fresh herbs add a final burst of flavor and freshness.
7. Chill and Serve: For the best flavor, allow the salad to chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Chilling also enhances the texture of the salad, making it even more refreshing. You can chill it for up to a few hours if you’re preparing it ahead of time. Before serving, give the salad a gentle toss again and taste for seasoning – you might need to add a pinch more salt or pepper just before serving. Serve chilled or at room temperature.