If you just happen to have some leftover asparagus, new potatoes and radish this is a simple a delightful potato salad with a twist.
Ingredients (serves 4)
FOR THE SALAD
- 1 lemon – zest of half
- 1 small bunch fresh mint
- 450 gr baby new potatoes
- 450 gr fresh green asparagus
- ½ tsp sea salt
- 3 x 15ml tablespoons olive oil
- 2 teaspoons chopped fresh tarragon
- 150 gr halved radishes
- 50 gr salad leaf
FOR THE DRESSING
- 4 x 15ml tbls buttermilk
- 2 tsp dijon mustard
- 1 x 15ml tbls lemon juice
- 1 x 15ml tbls chopped fresh mint
- 2 x 15ml tbls chopped fresh chives
- ¼ teaspoon sea salt
- black pepper
- Heat the oven to 220°C/200°C.
- Steam the potatoes, along with the zest from half the lemon and 2 sprigs of mint, for about 20 minutes or until tender.
- Cut the asparagus into approximately 5cm lengths discarding the woody ends, and put into a large shallow roasting sheet with the half teaspoon of sea salt and the 3 tablespoons oil. Roast the asparagus for 10 -15 minutes or until tender and just cooked through. If they are skinny, they might need no more than 6-8 minutes.
- Once the potatoes are cooked, discard the mint. And once the asparagus is cooked, remove the tray from the oven, and tumble in the potatoes.
- Add the halved radishes and the chopped tarragon, mixing everything together well. Leave to one side to cool down a little while you make the dressing.
- In a bowl or measuring jug, whisk together the buttermilk, Dijon mustard, lemon juice from the pared lemon, chopped mint and 1 tablespoonful of chives, along with the ¼ teaspoon of sea salt and pepper. Add the dressing to the warm roasting tin and toss well to mix, combining it with the fragrant oil in the tin.
- Arrange the salad on a large plate or shallow bowl, and then add the dressed asparagus, potatoes and radishes.