New potato salad with asparagus and radishes

Introduction

This vibrant potato salad celebrates the best of spring produce. You’ll love the contrast between the warm, creamy potatoes and the crisp, fresh asparagus and radishes. The tangy buttermilk dressing packed with herbs makes every bite refreshing.

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

1. Cook new potatoes (enough for 3 servings, about 500g) in boiling salted water until tender, about 15-20 minutes. Drain and let cool slightly.
2. While the potatoes cook, trim the tough ends from the asparagus bunch. Steam, boil, or roast the asparagus until crisp-tender, about 3-5 minutes. Toss the cooked asparagus with garlic infused olive oil or regular olive oil, salt, pepper, and the juice of about half a lemon.
3. In a large bowl, combine the warm potatoes with about 2 tsp olive oil, 1 tsp lemon zest, and about 1 tablespoon chopped fresh mint if using. Season with salt and pepper.
4. In a small bowl, whisk 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, and 2 tablespoons freshly chopped chives. Season with salt and pepper.
5. To assemble, place the 100g bag of rocket or other salad leaves on a serving platter. Top with the seasoned potatoes, cooked asparagus, and 100g sliced radishes. Drizzle the buttermilk dressing over the salad or serve on the side.

Variations

• For a warmer salad, serve the potatoes and asparagus hot or warm instead of cooled, tossing everything just before serving.
• Instead of tossing the asparagus with oil, try grilling it for a smoky flavor that complements the fresh herbs.
• Skip the rocket leaves and serve the potato mixture as a hearty side dish or spoon it atop toasted bread for an open sandwich.
• Make it creamier by mashing some of the potatoes lightly before adding the dressing for a thicker consistency.

Tips for Success

• Cut the potatoes into similar-sized pieces if they are large to ensure even cooking.
• Let the potatoes cool slightly before adding the dressing to prevent it from separating or becoming too watery.
• Taste and adjust the dressing seasoning before adding it to the salad, as potatoes can absorb salt.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best served fresh, but if reheating, gently warm the potatoes and asparagus in a microwave or skillet, keeping the radishes and rocket leaves fresh for added crunch.

FAQ

Can I use a different type of potato?

Yes, any waxy potato like fingerling or red potatoes will work well in this salad, as they hold their shape after cooking.

Is there a substitute for buttermilk?

Yes, runny plain yoghurt is a great alternative, as listed. You can also thin regular yoghurt with a little milk or use kefir for a similar tang.

Can I make this salad ahead of time?

You can prepare the components separately (cook potatoes and asparagus, make dressing) and store them in the fridge for up to a day, but assemble just before serving to maintain texture.

How do I know when the asparagus is done?

Asparagus is done when it is tender but still has a slight snap when bent—usually after 3-5 minutes of cooking depending on thickness.

Can I omit the honey?

Yes, the honey balances the tanginess, but you can skip it or use a pinch of sugar instead without significantly affecting the flavor.

What if I don’t have all the herbs?

You can use just one or two of the herbs, such as mint and chives, but the combination adds depth, so adjust to your preference.