Salads · 40 min
New Potato, Asparagus & Egg Salad with Lemon-Mustard Vinaigrette
- 40 min
- 2–6 servings
- 560 kcal / serving
Tender potatoes and crisp asparagus mingle with almonds, capers, and shallots, finished with a lemon-Dijon vinaigrette. It’s a simple weeknight salad that pairs protein with colorful veggies and a bright, tangy bite.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ⅛ cupalmonds, sliced
- 1 small bunchasparagus
- 1 tbspcapers
- 6eggs
- ½lemon
- ¾ lbnew potatoes
- 1shallot
- shallots
- lemons
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, salt
Cookware
baking dish · baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · small saucepan · spatula · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1 small bunchasparagus
- ½lemon
- ¾ lbnew potatoes
- 1shallot
- shallots
- lemons
Dairy, eggs & chilled
- 6eggs
Pantry & dry goods
- ⅛ cupalmonds, sliced
Sauces, oils & condiments
- 1 tbspcapers
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| almonds, sliced | ⅛ cup | ¼ cup | 0.375 cup |
| asparagus | 1 small bunch | 2 small bunches | 3 small bunches |
| capers | 1 tbsp | 2 tbsp | 3 tbsp |
| eggs | 6 | 12 | 18 |
| lemon | ½ | 1 | 1 ½ |
| new potatoes | ¾ lb | 1 ½ lb | 2 ¼ lb |
| shallot | 1 | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Heat the oven to 450°F and set a rack in the center. Prepare a baking sheet.
- Put the eggs in a small saucepan and cover with enough water. Bring to a boil over high heat, then cover and let sit off the heat for 8 minutes, before draining and cooling under cold running water or with ice.
- Wash and dry all produce.
- Cut the potatoes lengthwise into four wedges and spread on the baking sheet. Snap or trim the woody ends from the asparagus and cut the spears into 1-inch pieces; add them to the baking sheet.
- Drizzle the potatoes and asparagus with olive oil and season with salt and pepper. Toss to coat, then spread in an even layer.
- Roast in the oven until tender, about 10–15 minutes. Remove from the oven and let cool slightly.
- Meanwhile, whisk lemon juice with olive oil, Dijon mustard, salt, and pepper in a large bowl. Slice the shallots thinly and add to the vinaigrette, along with the almonds and capers.
- Transfer the roasted vegetables to the bowl with the vinaigrette and toss to coat. Peel and quarter the eggs lengthwise.
- Arrange the salad on plates, placing the egg wedges on top, and serve.
Two tips
- Prep ahead by boiling the eggs a day in advance and store them refrigerated until ready to use.
- For a different texture, swap in extra almonds or use a squeeze of lemon over the finished dish as a light finishing touch.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 24 g
- Carbs
- 37 g
- Fat
- 36 g
- Fiber
- 8 g
- Sodium
- 220 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.