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    You are in: Home / Recipes / Spring Asparagus, Ham and Potato Salad - Honey Mustard Dressing Recipe
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    Spring Asparagus, Ham and Potato Salad - Honey Mustard Dressing

    Spring Asparagus, Ham and Potato Salad - Honey Mustard Dressing. Photo by Lori Mama

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    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    French Tart's Note:

    A light, fresh and very tasty potato salad, which is more of a meal than a side dish! I made this up when I had a few spears of fresh asparagus left, some boiled potatoes and some honey roast ham in the fridge! This recipe/idea is for two people - but it can be increased with ease, hence my listing of the ingredients in numbers, rather than in ounces or grammes! The dressing can be made ahead......and, hopefully it will be warm enough to sit outside and soak up the spring or early summer sun......c'est Parfait!

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    Units: US | Metric



    • 3 large boiled potatoes, peeled and cut into 1-inch cubes
    • 8 -10 asparagus cooked asparagus spears, cut into 3-inch lengths
    • 4 slices of cooked honey roast ham, cut into strips
    • 1/2 red onion, peeled and very finely chopped
    • 8 cornichons, sliced (optional)
    • salt
    • black pepper




    1. 1
      Make up the dressing by putting all the dressing ingredients into a jar and shaking it well. The dressing can be made up well in advance.
    2. 2
      Choose two attractive plates or bowls and start to assemble the salad.
    3. 3
      Place the potatoes on the plate/bowl first and then arrange the strips of ham & asparagus spears over the top - gently mix through to "just" mingle the ingredients together.
    4. 4
      Next, scatter the minced/finely diced red onion over and then the sliced cornichons - if you are using them.
    5. 5
      Pour over the honey & mustard dressing - giving the salad a liberal dousing!
    6. 6
      Season and scatter the chopped chives and/or the chopped chervil over the top.
    7. 7
      Serve with crusty bread & a glass of crisp, chilled white Chablis or Chardonnay!
    8. 8
      Optional ideas:.
    9. 9
      You could also add peas, broad beans, olives or crispy bacon!

    Ratings & Reviews:

    • on March 01, 2008


      A delicious, light salad that brought a touch of Spring to my Winter kitchen. I did not use the cornichons, but did garnish with crisp bacon crumbled and a chopped hard cooked egg. The dressing was light and flavorful, and I may even double it next time. I used balsamic vs sherry. A truly ideal choice for a picnic as it is light, yet satisfying. Thank You for sharing. Nick's Mom

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    • on July 21, 2008


      There was a bit of a discussion between the three of us who were eating this. My husband thought there should be more cornichones, my son said he didn't like them and I really liked the addition of them. LoL! The other opinion was that the dressing needed just a bit more vinegar. So, when all was said and done, 2 out of the three of us liked this salad. Phew! LoL! :)

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    • on July 11, 2007


      Very enjoyable. The ham and asparagus complimented each other nicely. The dressing was good, although we agreed we would have liked a bit more sourness; if I make this again, I'll double the amount of vinegar. On the other hand, perhaps if I'd included the cornichons (which are optional and which I omitted because I couldn't find them), that would have provided what we were looking for. Really a fine, easy-to-throw-together dish for a summer supper.

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    Nutritional Facts for Spring Asparagus, Ham and Potato Salad - Honey Mustard Dressing

    Serving Size: 1 (832 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 675.1
    Calories from Fat 205
    Total Fat 22.8 g
    Saturated Fat 5.0 g
    Cholesterol 29.4 mg
    Sodium 583.3 mg
    Total Carbohydrate 104.9 g
    Dietary Fiber 9.7 g
    Sugars 14.4 g
    Protein 16.3 g

    The following items or measurements are not included:

    sherry wine vinegar


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