About the Recipe
An early summer potato salad filled with everything we've missed throughout the winter: crisp asparagus, peppery radishes, sweet snow peas and a silky dressing enriched with vegetable broth.
Ingredients
700 g (1½ lb) small potatoes
350 g (12 oz) green asparagus, trimmed and cut into pieces
100 g (3½ oz) snow peas, halved
6–8 radishes, quartered
150 ml (â…” cup) vegetable broth
Dressing
1 tsp Dijon mustard
2 tbsp white wine vinegar
Salt
Pepper
Olive oil
1 bunch dill, fronds picked
Optional
Pickled red onions
Preparation
Cook the Potatoes
Wash the potatoes and place them in a pot. Cover with cold water, season generously with salt and bring to a simmer. Cook for 15–17 minutes until tender. Drain, let steam dry and slice
Prepare the Vegetables
Meanwhile, heat the broth and blanch the snow peas for 2–3 minutes.
Sear the asparagus in a little olive oil for 4–5 minutes until lightly browned but still crisp-tender
Make the Dressing
Whisk together all ingredients for the dressing. Gradually whisk in 3–4 tablespoons olive oil until emulsified
Finish the Salad
Toss the potatoes with the warm broth and let sit for 10 minutes. Add the asparagus, snow peas and radishes. Fold in the dressing, season with salt and pepper and finish with the chives