Asparagus, New Potato and Radish Salad
Serves: 4
Ready in: 15 to 30 mins
The classic potato salad gets a summer makeover thanks to the addition of vitamin-rich asparagus, pepper-hot radishes and crunchy sugar snap peas dressed in a tangy, horseradish creamy (crème fraiche!) vinaigrette. So simple, yet so impressive, this vegetarian salad is a great addition to your next barbecue or picnic.
Ingredients:
500g new potatoesolive oil
salt and pepper
125g asparagus spears
handful of sugar snap peas, halved lengthways
handful radishes, chopped
handful of pea shoots (if available)
small bunch of dill, roughly chopped
For the dressing:
130g crème fraîche
3-4 tbsp Tracklements Strong Horseradish Cream
2 tbsp olive oil, plus a little extra
1 tbsp lemon juice
1 tbsp cider vinegar
1 tbsp honey
method:
- Boil the potatoes in plenty of salted water for 20 minutes, or until tender. Cut the potatoes in half lengthways, toss in a little olive oil and season. Toss the asparagus spears in a little olive oil and season.
- Set a griddle pan over a high heat until searing hot, then griddle the potatoes cut-side down until strong lines appear. Do the same with the asparagus.
- Arrange the potatoes, asparagus, radishes and sugar snap peas on a serving dish and top with the pea shoots and dill.
- Whisk together the dressing ingredients, season to taste and drizzle over the salad. You can also make the vinaigrette ahead of time and leave in the fridge until it’s time to use.
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