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

  Metric  Cups  Imperial  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
  • 17.6 oz new potatoes
  • 1 glug of olive oil
  • 1 pinch each of salt and pepper
  • 4.4 oz 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
  • 17.6 oz new potatoes
  • 1 glug of olive oil
  • 1 pinch each of salt and pepper
  • 4.4 oz 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

For the dressing

  • 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
  • 4.6 oz 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
  • 4.6 oz 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

  1. Boil the potatoes in plenty of salted boiling water for 20 mins or until tender.
  2. Cut the potatoes in half lengthways and toss in a little olive oil and season.
  3. Toss the asparagus spears in a little olive oil and season.
  4. 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.
  5. Arrange the potatoes, asparagus, radishes and sugar snap peas on a serving dish and top with the pea shoots and dill.
  6. Whisk together the dressing ingredients, season to taste and drizzle over the salad.
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