Potatoes and asparagus gribiche from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 46) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lourdesj on May 19, 2026

    It’s funny Deb called this book “unfussy”, because everything I’ve cooked is a bit fussy! But the fuss is usually worth it, as with this recipe. You have to separate the cooked egg yolks out and mix them for the dressing. It also calls for cornichons, which are not a pantry staple for me. I used chopped pickles instead. But I loved the results. Nice use of asparagus, a very elevated potato salad. A nice weekday lunch in its own as it’s substantial.

  • bernalgirl on May 15, 2024

    This is a very tasty concoction. Not much to look at but absolutely delicious.

  • Twysbeek on June 27, 2021

    Small potato bags usually come in 1.5lb bags, typically just add extra asparagus, full sauce recipe. This is a favorite of us, reminds me of potato salad, but healthier. I double the cornichons and capers.

  • ksg518 on May 03, 2021

    Very good! My store only sells small potatoes in 1 1/2 pound bags so I didn't have the full two pounds. But I probably had more than the specified pound of asparagus so made the full amount of dressing. I like purrviciouz's idea of substituting green beans for the asparagus in summer. I'll definitely make this again.

  • sofull on November 16, 2020

    Really good salad. Did not expect it to be a favorite but I really enjoyed.

  • hirsheys on May 01, 2018

    I made this recipe this weekend and found it remarkably delightful. I was annoyed by her recommendation to use a "medium saucepan" - I didn't use the full 2 lbs of potatoes and still nearly overflowed my saucepan with the potatoes and asparagus. Next time, I'll use a larger pot. Still, my vegetables came out miraculously well cooked, so I got over it quickly. Also, next time I make the gribiche sauce, I'll mash the yolks THEN add the dijon. (I used pickled okra instead of cornichons and that worked well). don't love raw parsley, so will leave it out next time and was glad I added the dressing to taste, since I had extra.

  • purrviciouz on March 26, 2018

    Loved this! I lightly pickled the shallot in the white vinegar before mixing the sauce. Next time I'll add oil packed tuna to stretch it. In the summer I might sub green beans for the asparagus.

  • southerncooker on March 20, 2018

    I loved this and hubby enjoyed it too but said he would have liked more pickles. Son enjoyed it after he picked the asparagus out.

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