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SideChef
Recipes
4th of July
Asparagus and Goat Cheese Potato Salad

9 INGREDIENTS • 5 STEPS • 35MINS

Asparagus and Goat Cheese Potato Salad

Recipe
5.0
2 ratings
The slightly crispy potatoes are coated in creamy soft goat cheese (this is a mayonnaise-free potato salad!), asparagus, sun-dried tomatoes, and basil pesto making the whole thing taste irresistibly decadent.
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Easy Cheesy Vegetarian
Hi, I'm Becca, a cheese-obsessed vegetarian and writer of Amuse Your Bouche, a light-hearted food blog focusing on simple vegetarian recipes.
https://www.easycheesyvegetarian.com/
The slightly crispy potatoes are coated in creamy soft goat cheese (this is a mayonnaise-free potato salad!), asparagus, sun-dried tomatoes, and basil pesto making the whole thing taste irresistibly decadent.
35MINS
Total Time
$5.04
Cost Per Serving
Ingredients
Servings
2
us / metric
New Potato
2 2/3 cups
New Potatoes, halved
Asparagus
1 cup
Asparagus
cut into 1 inch pieces
Unsalted Butter
1 Tbsp
Unsalted Butter
Olive Oil
1 Tbsp
Olive Oil
Garlic
3 cloves
Garlic, minced
Scallion
1 bunch
Scallion, sliced
3 scallions per 2 servings
Sun-Dried Tomatoes
3
Sun-Dried Tomatoes, finely chopped
Basil Pesto
2 tsp
Basil Pesto
Goat Cheese
1/3 cup
Goat Cheese, crumbled
Nutrition Per Serving
VIEW ALL
Calories
402
Fat
25.4 g
Protein
13.3 g
Carbs
28.8 g
Love This Recipe?
Add to plan
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Asparagus and Goat Cheese Potato Salad
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author_avatar
Easy Cheesy Vegetarian
Hi, I'm Becca, a cheese-obsessed vegetarian and writer of Amuse Your Bouche, a light-hearted food blog focusing on simple vegetarian recipes.
https://www.easycheesyvegetarian.com/
Cooking InstructionsHide images
step 1
Boil the New Potatoes (2 2/3 cups) until just tender, adding the Asparagus (1 cup) for the last minute of cooking (don’t overcook!). When just tender, drain.
step 2
Heat the Unsalted Butter (1 Tbsp) in a large pan over medium heat, and add the potatoes and asparagus. Cook for 10 minutes.
step 2 Heat the Unsalted Butter (1 Tbsp) in a large pan over medium heat, and add the potatoes and asparagus. Cook for 10 minutes.
step 3
Add the Garlic (3 cloves) and Scallion (1 bunch) into the pan. Season well with salt and pepper to taste, and cook for another 5 minutes.
step 4
Add the Sun-Dried Tomatoes (3), Olive Oil (1 Tbsp), the Basil Pesto (2 tsp), Goat Cheese (1/3 cup) and stir well until cheese has melted.
step 4 Add the Sun-Dried Tomatoes (3), Olive Oil (1 Tbsp), the Basil Pesto (2 tsp), Goat Cheese (1/3 cup) and stir well until cheese has melted.
step 5
Serve warm and enjoy!
step 5 Serve warm and enjoy!
Tags
4th of July
Gluten-Free
Lunch
Snack
Healthy
Shellfish-Free
Dinner
Vegetarian
Potatoes
Labor Day
Salad
Memorial Day
Side Dish
Vegetables
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