• Karine Wlasichuk

The Asparagus Factor: Potato Salad 2.0

Updated: May 1, 2020

OK. So I know there is nothing more summer-friendly than a grilled fish and a nice, creamy potato salad (insert beer bottle crackin'), but I find those salads so incredibly unhealthy and I make them about once a year because they have always felt like straight-up junk food. Until today. This glorified version contains asparagus, a low-fat mayonnaise and really adorable purple potatoes. Paired with the crisp mango taste of a lightly grilled fish fillet, it feels very June-ish and good for you. So next time you get invited to a pot-luck-style BBQ, think of this salad instead of running over to the store to purchase a grosser, slimier version of it. It is cheap to make in large quantities, incredibly simple and so tasty. And purple potatoes, come on! To be fair, it was incredibly disappointing (devastating!) the first time I chopped one and realised the inside wasn't a beautiful Avatar blue like the Adirondack blue potatoes, but rather a pale, dirty white, sorry interior. However, the sauce covers everything anyways -if it makes you feel better... not that anyone would be upset over this except for me.

Let's talk ingredients:

For the cod,

A large fillet (perhaps stating the obvious)

Mango-flavoured balsamic vinegar (Can easily be replaced by olive oil and a squeezed citrus of your choice)

Butter (3 tbsp, melted)

Salt and pepper (I used a basil sea salt)

For the salad,

Celery (3 ribs, thinly sliced)

Purple potatoes (a small bag, roughly 20, sliced in 2)

Asparagus (1 bunch, roasted and chopped)

Basil sea salt

Low-fat mayonnaise (1/2 cup)

Olive oil (1/4 cup)

Lemon juice (2 tbsp)

Black pepper

Scallions (2, thinly sliced)

optional: 1 shallot, minced

A few steps,


1. Cut purple potatoes in half and cook them in boiling water until tender. Drain and set aside.

2. Discard of the asparagus' ends (you will feel a natural click when bending them) and then chop the top parts in small pieces (about 1 inch each).

3. In a medium-sized skillet, sautée asparagus with olive oil, salt and pepper. Stir for about 10 minutes over medium-heat. Remove from heat.

4. In a large bowl, combine the purple potatoes, asparagus, chopped celery and scallions. Add salt and pepper, and mix. Keep aside.

5. Combine lemon juice, mayonnaise and olive oil in a bowl and whisk away. Pour over the salad and mix thoroughly.

6. Add more, and then more pepper- but that's just me.


1.Pat the fish down with a paper towel and add salt and pepper. Optional: a pinch of paprika.

2. Melt the butter in the microwave for 15 seconds, add in the mango vinegar and stir. pour over the fish fillet.

3. Place in the oven and bake for 20 minutes at 350 degrees (if you like it crispy, I recommend broiling the last couple of minutes).

Other side preparation option (and what I made the very next day to accompany a chicken roast):

A 40 minute roast at 350 degrees with a drizzle of olive oil, black pepper and sea salt.