Introduction
This isn’t your average, heavy potato salad. It’s a vibrant celebration of spring, where tender new potatoes meet crisp asparagus and peppery radishes, all brought together with a creamy, herb-flecked buttermilk dressing. You’ll love the combination of textures and the bright, fresh flavors that make it a perfect light lunch or a standout side dish.
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
- Scrub the new potatoes well and cut any larger ones in half so they are all roughly the same size. Place them in a pot of salted water, bring to a boil, and cook for 15-20 minutes or until tender when pierced with a fork. Drain well.
- While the potatoes are cooking, prepare the dressing. In a small bowl, whisk together the buttermilk (or yoghurt), wholegrain mustard, honey, and 1 tablespoon of lemon juice until smooth. Stir in the freshly chopped mint, dill, and chives. Season generously with salt and pepper to taste. Set aside.
- Trim the tough ends from the asparagus bunch and cut the spears into 2-inch pieces. Heat a drizzle of garlic-infused or regular olive oil in a skillet over medium-high heat. Add the asparagus, season with salt and pepper, and sauté for 3-4 minutes until bright green and just tender-crisp. Remove from heat and squeeze the juice of about half a lemon over the top.
- Once the potatoes are drained, transfer them to a large mixing bowl. While still warm, drizzle with about 2 teaspoons of olive oil, add the 1 teaspoon of lemon zest, and the optional tablespoon of chopped mint. Toss gently to coat and let them cool slightly.
- To assemble, add the warm asparagus (with any lemon juice from the pan), the sliced radishes, and the bag of rocket to the bowl with the potatoes.
- Pour the prepared herb dressing over the salad and toss everything together gently until evenly coated. Taste and adjust seasoning with more salt or pepper if needed. Serve immediately.
Variations
- Make it a Main: Top the salad with a soft-boiled egg, flaked smoked trout, or grilled halloumi for a more substantial meal.
- Herb Swap: Try using basil or parsley in place of the mint or dill for a different herbal profile.
- Warm or Cold: Enjoy it slightly warm right after assembling for comforting flavors, or chill it for an hour for a more refreshing side.
- Deconstructed Serve: For a dinner party, plate individual portions by creating a bed of rocket, artfully arranging the potatoes, asparagus, and radishes on top, and drizzling the dressing over just before serving.
Tips for Success
- Don’t overcook the asparagus. It should retain a slight bite (al dente) to contrast with the soft potatoes.
- Tossing the warm potatoes with the lemon zest and oil helps them absorb maximum flavor.
- If using yoghurt, ensure it is a runny, plain variety like Greek yoghurt thinned with a splash of milk or water to mimic the consistency of buttermilk.
- Chop the fresh herbs just before making the dressing to prevent them from wilting and to preserve their vibrant color and aroma.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best served cold after the first day, as the rocket will wilt. For best texture, avoid reheating.
FAQ
Can I use regular potatoes instead of new potatoes?
Yes, you can use larger waxy potatoes like Yukon Golds. Just cut them into 1-inch cubes and adjust the boiling time as needed until tender.
What can I use instead of buttermilk?
Runny plain yoghurt is the perfect substitute as listed. You can also make a quick buttermilk substitute by adding 1 teaspoon of lemon juice or vinegar to 4 tablespoons of milk and letting it sit for 5 minutes.
Is the asparagus step necessary? Can I boil it?
Sautéing the asparagus gives it a better texture and flavor for this salad, but you can blanch it in boiling water for 2-3 minutes instead. Be sure to plunge it into ice water to stop the cooking and preserve its color.
My dressing seems too thick. What should I do?
Simply thin it out with an extra teaspoon of lemon juice or a small splash of water until it reaches your desired, pourable consistency.
Can I make this salad ahead of time?
You can boil the potatoes and make the dressing up to a day ahead. Store them separately in the fridge. Chop the herbs and vegetables, and assemble the entire salad just before serving for the best texture.
