Coastal picnic - The Field Kitchen
Sea Asparagus Potato Salad
15 minutes prep
20 minutes cook or dry
6 yield
Warm potatoes, crisp sea asparagus, mustard, and dill.
Recipe reviewed 2026-07-21 · Identification and food safety are part of the method
Ingredients
- 1 1/2 pounds small potatoes
- 6 ounces positively identified sea asparagus
- 2 tablespoons olive oil
- 1 tablespoon Dijon
- 1 tablespoon lemon juice
- 2 tablespoons dill
Method
- Boil potatoes until tender and drain.
- Blanch sea asparagus for one minute and drain.
- Whisk oil, Dijon, lemon, and dill.
- Toss warm potatoes and sea asparagus with the dressing; chill promptly if not serving warm.
Field note & safety
Positive identification and a clean, legal harvest site come first. Rinsing removes grit but cannot remove contaminants absorbed from polluted water.
