Introduction
This vibrant potato salad is a celebration of spring, swapping heavy mayonnaise for a fresh, herbaceous buttermilk dressing. You get creamy new potatoes balanced with the crisp snap of asparagus and peppery radishes. It’s a light yet satisfying side dish perfect for warm-weather gatherings.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 3
Ingredients
- About 2 tsp olive oil for the potatoes
- 1 tsp lemon zest
- About 1 tablespoon chopped fresh mint, optional
- 1 bunch Asparagus
- Garlic infused olive oil or regular olive oil for the asparagus
- Salt and pepper
- Juice of about half a lemon
- 100 g radishes, sliced
- 100 g bag of rocket or other salad leaves
- 4 tablespoons Buttermilk or runny plain yoghurt
- 1/2 tablespoon wholegrain mustard
- 1 teaspoon honey
- 1 tablespoon lemon juice
- 2 tablespoons freshly chopped mint
- 1 tablespoon freshly chopped dill
- 2 tablespoons freshly chopped chives
- Salt and pepper
Instructions
- Preheat your oven to 200°C (400°F). Halve or quarter new potatoes into bite-sized pieces. Toss them with “About 2 tsp olive oil for the potatoes,” “Salt and pepper.” Roast for 20-25 minutes, or until golden and tender. In the last 5 minutes of roasting, sprinkle the potatoes with “1 tsp lemon zest” and “About 1 tablespoon chopped fresh mint, optional” (if using), and return to the oven.
- While potatoes roast, trim the tough ends from “1 bunch Asparagus.” Toss the spears with “Garlic infused olive oil or regular olive oil for the asparagus,” “Salt and pepper.” You can roast them on a separate tray for the last 10-12 minutes of the potato cooking time, or pan-sear them in a hot skillet until bright green and crisp-tender.
- Once cooked, transfer the warm roasted potatoes to a large bowl and drizzle with the “Juice of about half a lemon.” Toss gently.
- In a separate small bowl, make the dressing by whisking together “4 tablespoons Buttermilk or runny plain yoghurt,” “1/2 tablespoon wholegrain mustard,” “1 teaspoon honey,” “1 tablespoon lemon juice,” “2 tablespoons freshly chopped mint,” “1 tablespoon freshly chopped dill,” “2 tablespoons freshly chopped chives,” and “Salt and pepper” to taste.
- To the bowl with the potatoes, add the cooked asparagus (cut into 5cm pieces), “100 g radishes, sliced,” and “100 g bag of rocket or other salad leaves.” Pour the herbed buttermilk dressing over everything.
- Gently toss the salad until all components are evenly coated in the dressing. Serve immediately while the potatoes are still slightly warm.
Variations
- Mash & Mix: For a creamier texture, lightly crush some of the warm roasted potatoes with a fork before adding the other ingredients.
- Deconstructed Platter: Serve all the components—potatoes, asparagus, radishes, leaves—neatly arranged on a platter with the dressing drizzled over the top or served on the side.
- Grain Bowl Base: Turn this into a main course by serving it over a bed of cooked quinoa or farro.
- Warm Dinner Salad: Serve the dressed salad immediately while the potatoes and asparagus are still warm for a comforting yet light dinner.
Tips for Success
- For the best flavor, toss the lemon zest and optional mint with the potatoes *while they are hot* so they absorb the aromas.
- Don’t overdress the salad initially; you can always add more dressing after tossing.
- To keep the asparagus vibrant and crisp, avoid overcooking it. A quick roast or sauté is ideal.
- Chop your fresh herbs just before making the dressing to maximize their bright flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, as the leaves will wilt and the potatoes will firm up when chilled. It is not recommended to reheat this salad.
FAQ
Can I make the dressing ahead of time?
Yes, you can prepare the buttermilk herb dressing up to a day in advance. Store it in the fridge and give it a good stir before using.
What can I use instead of buttermilk?
The recipe suggests “runny plain yoghurt” as a direct substitute. Thin it with a tiny splash of milk or water if needed to match buttermilk’s consistency.
My potatoes are large. Should I roast them whole?
No, you should always cut them into evenly sized, bite-sized pieces (halve or quarter) to ensure they cook through at the same rate and get nicely browned.
Can I use frozen asparagus?
It’s not recommended for this recipe, as frozen asparagus becomes too soft and watery when cooked. Fresh asparagus provides the necessary crisp texture.
Is the mint in the dressing optional?
No, the “2 tablespoons freshly chopped mint” in the dressing is a core ingredient. The *optional* mint (“About 1 tablespoon chopped fresh mint”) is the extra bit tossed with the hot potatoes for an additional layer of flavor.
Can I use a different type of mustard?
Wholegrain mustard provides texture and a mild tang. You can substitute Dijon mustard for a smoother, sharper flavor if preferred.
