This is the best potato salad I have ever made. It is filling, has the creaminess from the potatoes, is crunchy from the radishes, tangy from the dressing, and aromatic from the herbs.
Ingredients
- 1kg baby potatoes
- 3 shoots of spring onions
- 6-7 medium size radishes
- 1 bundle of dill
- 1 bundle of asparagus
Ingredients for dressing:
- 1 teasp Dijon mustard
- 1 teasp honey
- 3 tablesp vinegar
- Salt
Methods:
- Start by cleaning and cutting into half or quarters the baby potatoes.
- Season with salt, pepper, and oil.
- Roast in the oven for about 30 minutes at 190 Celsius.
- Blanch the asparagus in boiling water for 20 -30 seconds.
- Made the dressing by mixing the Dijon mustard with honey and vinegar. Mix well and slowly add the oil to get an emulsion. A very important tip is to continuously mix while we drizzle the oil, otherwise, the dressing will split.
- Sezon the dressing with salt.
- Cut all the vegetables into small sizes.
- In a bowl add the cooled roasted potatoes and all the vegetables. Drizzle the dressing on top and mix well until all the potatoes and vegetables are coated in the dressing.
- ENJOY!
