A fresh and light take on potato salad with tons of crisp green veggies and herbs. This dish is delicious served warm or cold!
Serves 2-4 people.
1lb fingerling potatoes (I used a Whole Foods baby potato blend)
1/2 bunch asparagus
1 Tbsp olive oil
1 tsp garlic powder
1 cup peas (frozen is just fine - better if fresh!)
2-3 radishes, sliced thin (a Benriner does the trick)
Preheat your oven to 400F. Boil fingerling or baby potatoes until tender, about 15-20 minutes depending upon their size. Set aside.
Remove the woody stems from asparagus and cut each stock into three equal pieces. Toss the asparagus in the olive oil & garlic powder and season to taste with salt & pepper. Place seasoned asparagus on a parchment lined sheet pan and bake for 8-12 minutes (or until just tender but still a bit of bite).
In a large bowl, toss defrosted peas (if using fresh shelled peas, boil or steam until cooked through), potatoes, asparagus, sliced radishes and dill vinaigrette. Garnish with a little lemon zest and coarse sea salt.
Juice and zest of 1 1/2 lemons
1/3 cup olive oil
1 tsp dijon mustard
2 cloves garlic, minced
1/3 cup fresh dill, chopped fine
2 Tbsp fresh parsley, chopped fine
1 Tbsp fresh mint, chopped fine
1/2 tsp honey
Salt & pepper to taste
Whisk to combine all ingredients.