Potato salads are a spring and summer staple. Just a whiff of that mayo and vinegar combo is enough to evoke many ghosts of seasons past! In keeping with the warmer months, today we present a potato salad with asparagus and seasonal vegetables. Complete with a fresh vinaigrette, this dish is a refreshing take on a classic. Curious? Then grab some potatoes and let’s get started.
Our Aspargus & Potato Salad with Radishes: Bright, Fresh and Easy to Make
Our asparagus and potato salad is pure spring enjoyment on a plate. Everything that’s currently fresh goes into this salad. This salad calls upon two of the more laidback spring vegetables, asparagus and radishes. Though subtle in flavor, they are big stars here. The salad’s fresh vinaigrette is really what helps their natural flavors shine just a bit brighter! This salad really strikes the perfect balance of fresh yet creamy, and hearty yet grounding. Not to mention, its aroma is to die for!
So, now that you’re pekish, let’s get cooking! First, boil the potatoes as you normally do. While the potatoes boil, wash the remaining vegetables. Peel the asparagus and then boil it with the the frozen peas in a pot of salted water for about five minutes. Once ready, give the peas and asparagus a good rinse in cold water. Now, slice green onions/scallions and radishes. All that’s left to do is peel and dice the boiled potatoes and make the dressing.
For the salad dressing, first heat the vegetable broth and mix the oil with vinegar, spices, and herbs. Add the potatoes and pour warmed vegetable broth over them. To intensify flavor, let the potato salad rest for at least two hours. If you don’t have that much time, give the salad at least 20 minutes to set. Before serving, arrange the asparagus, radishes, and peas over the potatoes. Now, with your work comes the reward. Sit down and chow down on your asparagus and potato salad. Rest assured, it works perfectly with meat and fish mains, or even all by itself.
We love barbecue season over here at Scrumdiddlyumptious. We’ve developed some sides, sauces, and mains to make sure that your cookouts are as good as it gets! Discover our recipes like our hearty souvlaki Greek skewers, bright strawberry chutney, innovative grilled cauliflower steaks.
Asparagus and Potato Salad
Ingredients
- 1 lb waxy potatoes
- ½ lb green asparagus
- ½ cup frozen peas
- salt
- 2 green onions/scallions
- ½ bunch radishes
- herbs to taste (parsley, dill, chervil)
- ½ cup vegetable broth
- ¼ cup vegetable oil
- 2 tbsp white wine vinegar
- pepper
Instructions
- Wash the potatoes and boil them for about 20 minutes until tender.
- Meanwhile, wash and peel the asparagus. Trim the ends and cut the stalks in half.
- In a pot of salted water, boil the asparagus with the frozen peas for 4 to 5 minutes until tender. After boiling, rinse the vegetables with cold water and set aside.
- Wash the green onions/scallions and thinly slice them. Wash the radishes and slice them. Wash the herbs and chop them finely.
- Warm the vegetable broth and set aside.
- To make the vinagrette, whisk together the vinegar, oil, salt, and pepper to make a marinade. Add the green onions/scallions and herbs.
- Drain the potatoes, peel them, and cut them into pieces. Add the potatoes to the bowl with the marinade and pour the warm broth over them. Set the potatoes aside and let sit for at least two hours.
- Before serving, fold in the asparagus, peas, and radishes. Season generously with salt and pepper.