Springtime Potato Asparagus Salad
This potato asparagus salad screams spring! The sharp lemony-dijon vinaigrette complements the creaminess of the new potatoes and the fresh herbs tie everything together.
Ingredients
- 1 lb New Potatoes
- 1 bunch Asparagus cut into 1" lengths
- 6 Radishes shaved thin
- 1 C Sugar Snap Peas julienned
- 2 T Parsley chopped
- 2 T Dill chopped
- 2 T Tarragon chopped
- 2 T Chives chopped
- Salt and Freshly Ground Black Pepper to taste
Lemon Dijon Vinagrette
- 1 T Dijon Mustard
- 2 T Shallot minced
- 1/4 C Lemon Juice fresh squeezed
- 1 t honey
- 1/2 C Olive Oil
- Salt and Freshly Gound Black Pepper to taste
Instructions
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Cut the new potatoes in half or quarters depending on their size. Place in a large sauce pot and cover with cool salted water. Bring to a boil and cook until they are tender, about 15 minutes.
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Meanwhile, put all of the vinaigrette ingredients in a tightly sealed jar and shake it up! Allow to sit while the potatoes cook to meld the flavors together.
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When the potatoes are almost tender, add the asparagus to the water for 3 minutes. Fish them out and plunge them into ice water right away. This will keep them crispy and vibrant.
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Strain the potatoes and immediately dress the hot potaoes with half of the dressing you just made. Season them to taste and set aside to cool thoroughly while you prep the other veggies.
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Jullienne the snap peas, shave the radishes either with a sharp knife or a mandoline and chop the fresh herb. When the potatoes are cool, toss everything together. There should be enough dressing already, but feel free to add more if you like it saucy!