Asparagus, new potato and radish salad recipe
The potato salad gets a makeover with the addition of asparagus, peppery radishes and crunchy sugar snap peas, dressed in a tangy, horseradish creamy vinaigrette.
Tip: you can make the vinaigrette ahead of time and leave in the fridge until it’s time to use.
Ingredients
For the salad- 500 g new potatoes
- 1 glug of olive oil
- 1 pinch each of salt and pepper
- 125 g asparagus spears
- 1 handful sugar snap peas, halved lengthways
- 1 handful chopped radishes
- 1 handful pea shoots (if available)
- 1 small bunch of dill, roughly chopped
- 130 g crème fraîche
- 4 tbsp horseradish cream (we like Tracklements Strong Horseradish Cream)
- 2 tbsp olive oil, plus a little extra
- 1 tbsp lemon juice
- 1 tbsp cider vinegar
- 1 tbsp honey
Details
- Cuisine: British
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Boil the potatoes in plenty of salted boiling water for 20 mins or until tender.
- Cut the potatoes in half lengthways and toss in a little olive oil and season.
- Toss the asparagus spears in a little olive oil and season.
- Set a griddle pan over a high heat until searing hot and griddle the potatoes cut side down until strong lines appear. Do the same with the asparagus.
- Arrange the potatoes, asparagus, radishes and sugar snap peas on a serving dish and top with the pea shoots and dill.
- Whisk together the dressing ingredients, season to taste and drizzle over the salad.
This recipe is courtesy of Tracklements.
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