Spring potato and asparagus salad

Spring potato and asparagus salad

Based on 25 ratings
Ruby Goss

Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/

"You asked for it—a spring potato (and asparagus!) salad! For those who can’t agree on a creamy potato salad or a sharper-dressed one, here you don’t have to: Once tossed in a zesty vinaigrette, the potatoes is tumbled onto on a bed of horseradish spiked Greek yogurt—so just scoop up your favorite bits or mix it all together on your plate! The salad uses a whole lot of the season’s produce: creamy new potatoes, green asparagus (since asparagus salad was the runner up, I decided to give you both in one recipe!) peas, radishes, and herbs. You can substitute or dial up the dill and mint with whichever soft, spring herbs you like or have on hand—like parsley, wild garlic, or tarragon. This recipe is part of “The Community Issue,” a collaboration with Infarm—the urban farming revolutionaries based in our Berlin community; with global reach across 10 countries and 30 cities. Check out their website for more information and to check if their 100% locally grown produce is available in your community."

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

15 min

Ingredients

2Servings
250 g
new potatoes
250 g
green asparagus
100 g
peas
3
radishes
g
mint
g
dill
2
scallions
½
lemon
1 tsp
honey
1 tbsp
white wine vinegar
25 ml
olive oil
1 tsp
horseradish
50 g
full-fat Greek yogurt
water (cold)
salt
pepper
MetricImperial

Utensils

knife, cutting board, 2 pots, slotted spoon, 2 large bowls, grater, bowl, plate

How-To Videos

how-to-shell-peas

How to shell peas

how-to-chop-green-herbs

How to chop green herbs

how-to-prepare-green-asparagus

How to prepare green asparagus

how-to-cook-potatoes

How to cook potatoes

Nutrition per serving

Cal310
Fat13 g
Protein11 g
Carb41 g
  • Step 1/4

    Roughly slice the herbs and scallions. Pod peas, if you are using fresh ones. Remove woody ends on the asparagus and slice into bite sized pieces. Slice the radishes in quarters and halve the new potatoes.
    • g mint
    • g dill
    • 2 scallions
    • 100 g peas
    • 250 g green asparagus
    • 3 radishes
    • 250 g new potatoes
    • knife
    • cutting board

    Roughly slice the herbs and scallions. Pod peas, if you are using fresh ones. Remove woody ends on the asparagus and slice into bite sized pieces. Slice the radishes in quarters and halve the new potatoes.

  • Step 2/4

    Add potatoes to a pot and cover well with water and salt. Bring to a boil, then reduce the heat and let simmer until fork tender. Meanwhile, bring another pot of water to the boil, blanch the asparagus for approx. 2 -3  min., until it’s cooked through, but still has some bite to it. Scoop out with a slotted spoon and transfer to a bowl of cold or iced water. Use the same water to blanch the peas for approx. 2 min., then drain and add to the bowl with the asparagus.
    • salt
    • water (cold)
    • 2 pots
    • slotted spoon
    • large bowl

    Add potatoes to a pot and cover well with water and salt. Bring to a boil, then reduce the heat and let simmer until fork tender. Meanwhile, bring another pot of water to the boil, blanch the asparagus for approx. 2 -3 min., until it’s cooked through, but still has some bite to it. Scoop out with a slotted spoon and transfer to a bowl of cold or iced water. Use the same water to blanch the peas for approx. 2 min., then drain and add to the bowl with the asparagus.

  • Step 3/4

    To make the dressing, zest and juice the lemon and add to a large bowl (big enough to toss the salad in). Next, add honey, white wine vinegar, olive oil, salt, pepper, and half of the chopped herbs and scallions. Add peas, drained potatoes, and toss well. Let sit for 10. min to marinate. Mix Greek yoghurt with horseradish in a small bowl and season it with salt and pepper.
    • ½ lemon
    • 1 tsp honey
    • 1 tbsp white wine vinegar
    • 25 ml olive oil
    • 50 g full-fat Greek yogurt
    • 1 tsp horseradish
    • salt
    • pepper
    • grater
    • large bowl
    • bowl

    To make the dressing, zest and juice the lemon and add to a large bowl (big enough to toss the salad in). Next, add honey, white wine vinegar, olive oil, salt, pepper, and half of the chopped herbs and scallions. Add peas, drained potatoes, and toss well. Let sit for 10. min to marinate. Mix Greek yoghurt with horseradish in a small bowl and season it with salt and pepper.

  • Step 4/4

    To serve, spread horseradish-spiked Greek yoghurt onto a large plate or large, shallow bowl. Tumble potato and pea salad on top and garnish with remaining herbs. Enjoy!
    • plate

    To serve, spread horseradish-spiked Greek yoghurt onto a large plate or large, shallow bowl. Tumble potato and pea salad on top and garnish with remaining herbs. Enjoy!

  • Enjoy your meal!

    Spring potato and asparagus salad

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