Warm Potato, Asparagus and Egg Salad with Dill Mustard Dressing
A hearty meal-prep salad with tender potatoes, blanched asparagus, hard-boiled eggs, and crisp green beans tossed in a tangy dill mustard dressing. It is simple, filling, and tastes great warm or chilled for lunch through the week.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 1 serving
Ingredients
- 120 g Asparagus
- 1 g Black Pepper
- 12 g Dijon mustard
- 100 g Egg
- 4 g Fresh Dill
- 60 g Greek Yogurt
- 80 g Green Bean
- 15 g Lemon juice
- 10 g Olive oil
- 220 g Potato
- 2 g Salt
Instructions
- Wash the potatoes and cut them into bite-sized pieces. Bring a pot of salted water to a boil and cook the potatoes until just tender.
- Add the green beans to the boiling water for the last few minutes, then drain them and cool briefly under cold water.
- Blanch the asparagus in the same water until bright green and crisp-tender, then drain and cool.
- Hard-boil the eggs, cool them, peel them, and cut them into halves or quarters.
- In a bowl, whisk the Greek yogurt, Dijon mustard, lemon juice, dill, olive oil, salt, and black pepper until smooth.
- Combine the potatoes, green beans, and asparagus in a large bowl, then toss gently with the dressing.
- Divide into meal-prep containers and top with the eggs just before serving or pack them alongside for the week.