Fresh Spring Potato Salad
Introducing our vibrant and refreshing fresh spring potato salad with radishes, spring onions and white asparagus.
This delightful salad combines the earthy flavors of new potatoes, the peppery crunch of radishes, the delicate tenderness of white asparagus, and the aromatic touch of spring onions and parsley. Tossed in a tangy vinaigrette dressing, this salad is a perfect addition to any spring or summer meal. It’s simple to prepare and showcases the best of seasonal produce. Let’s dive into the recipe and create a colorful and flavorful salad that will impress your taste buds.
For other recipes with white asparagus try pickled white asparagus or asparagus with egg dressing
Ingredients:
- 1 pound (450g) new potatoes, peeled and boiled until tender
- 1 bunch of radishes, thinly sliced
- 1 bunch of white asparagus, trimmed and blanched
- 2 spring onions, thinly sliced
- A handful of fresh parsley leaves, chopped
- A bunch of fresh chives, chopped
- Salt and pepper to taste
Vinaigrette dressing:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Preparation
Prepare the Potatoes: Peel the new potatoes, place them in a pot of boiling salted water and cook until tender, about 10-15 minutes. Drain and set aside to cool, before cutting them into bite-sized piece.
Blanch the white asparagus: Peel the stringy skin of the white asparagus spears and trim the tough ends. Bring a pot of salted water to a boil and blanch the asparagus for 2-3 minutes until crisp-tender. Drain and plunge into ice water to stop the cooking process. Once cooled, cut the asparagus into bite-sized pieces.
Prepare the dressing: Whisk Dijon mustard with olive oil until it thickens. Then stir in the white wine vinegar, salt, and pepper and perhaps a tsp honey, if you like. Adjust the seasoning according to taste.
In a large mixing bowl, combine the cooked and cooled potatoes, sliced radishes, white asparagus pieces, sliced spring onions, and chopped chives and parsley. Season with salt and pepper.
Pour the vinaigrette dressing over the salad and gently toss to coat all the ingredients evenly. Decorate with daisies or other eatable flowers.
Serve immediately and enjoy!
Note: You can refrigerate the salad for a couple of hours to let the flavors meld together before serving. However, it’s best to add the dressing just before serving to keep the salad fresh and crisp.
Italian Notes
Italian Notes
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