Jammy-egg asparagus potato salad with dill skyr

Herb, egg and warm potato want acid, not oak.

Dry cider or a quiet Riesling; buttermilk-dill soda if skipping alcohol.

If assembled early, give it 15–20 minutes out of the fridge before serving.

• Baby potatoes1 lb
• Asparagus1 bunch
• Eggs4 ea
• Skyr or Greek yogurt0.75 cups
• Fresh dill0.25 cups
• Peas1 cup
• Dijon mustard1 tbsp
• Scallions2 ea
• Lemon juice2 tbsp

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

About 25 minutes on the stove at this scale. Bringing a bigger volume up to temperature takes longer than the multiple suggests; the simmer afterwards does not.

1. Read the whole method before you shop. This is a planning recipe for jammy-egg asparagus potato salad with dill skyr, not a certified kitchen test.
2. Amounts below are one batch: 4 portions. Build a plan and this card scales itself to it.
3. Stovetop occupancy is about 25 minutes at this scale. Bring to a simmer, finish, hold covered.
4. Holds about 40 minutes once finished. After that, quality drops — do not invent extra time.
5. Drink pairing: Dry cider or a quiet Riesling; buttermilk-dill soda if skipping alcohol.
6. Leftover route: If assembled early, give it 15–20 minutes out of the fridge before serving.
7. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.