That I am a potatoes lover, you all know by now. I like them in any form: baked, mashed, in salads, I really can’t have enough.
If you like potatoes too, you’ll love this salad. It is a beautiful and flavourful dish made with lots of spring’s produce: new potatoes, asparagus, radishes, peas, and a great bunch of aromatic herbs.
I love the combination of fresh dill and mint in this recipe! Their aroma really elevates this salad!
The veggies are first tossed in a zesty vinaigrette and then tumbled onto a bed of Greek yogurt and horseradish cream.
The flavor and aroma of this potatoes and asparagus salad are exactly what spring means! Absolutely wonderful!
Never miss a recipe:
Now let’s see what we need to make this super delicious and healthy potatoes and asparagus salad.
Ingredients for 2 servings:
- 250 g new potatoes
- 250 g green asparagus
- 100 g green peas
- 10 radishes
- A few fresh mint leaves
- 1 sprig of fresh dill
- 1 scallion
- ½ lemon
- 1 teaspoon honey
- 2 tablespoons extra virgin olive oil
- 1 teaspoon horseradish
- 50 g Greek yogurt
- salt & pepper, to taste
Step-by-step instructions on how to prepare this spring potatoes and asparagus salad:
Roughly chop the herbs and scallion. Remove the woody ends of the asparagus and slice them into bite-sized pieces. Cut also the radishes and potatoes in quarters.
Steam the potatoes, asparagus, and peas separately until they are tender but not mushy.
For the dressing, zest, and juice the lemon into a bowl. Add the honey, extra virgin olive oil, salt and pepper, and half of the chopped herbs and scallion, and mix well.
Mix all the veggies together and toss them with the dressing.
Mix the Greek yogurt with horseradish in a small bowl, and season with salt and pepper.
Spread the Greek yogurt and horseradish cream onto a large plate. Tumble the veggies on top, garnish with the remaining herbs and serve!
I dare you not to lick the plate…that’s how delicious it is!
Nutritional Information:
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Spring potatoes and asparagus salad
Ingredients
- 250 g new potatoes
- 250 g green asparagus
- 100 g green peas
- 10 radishes
- a few fresh mint leaves
- 1 sprig fresh dill
- 1 scallion
- 1/2 lemon
- 1 tsp honey
- 2 tbsp extra virgin olive oil
- 1 tsp horseradish
- 50 g Greek yogurt
- salt & pepper, to taste
Instructions
- Roughly chop the herbs and scallion. Remove the woody ends of the asparagus and slice them into bite-sized pieces. Cut also the radishes and potatoes in quarters.
- Steam the potatoes, asparagus, and peas separately until they are tender but not mushy.
- For the dressing, zest, and juice the lemon into a bowl. Add the honey, extra virgin olive oil, salt and pepper, and half of the chopped herbs and scallion, and mix well.
- Mix all the veggies together and toss them with the dressing.
- Mix the Greek yogurt with horseradish in a small bowl, and season with salt and pepper.
- Spread the Greek yogurt and horseradish cream onto a large plate. Tumble the veggies on top, garnish with the remaining herbs and serve!
Eat healthy, stay healthy!
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