Warm Potato Asparagus Salad With Dill Vinaigrette
Here's a warm and seasonal potato asparagus salad with dill vinaigrette that I love to serve in spring and summer with crispy potatoes, fresh green veg and a sharp and tangy dressing.
Equipment
Ingredients
- 1 kg (2 lb) potatoes waxy variety e.g. Vivaldi or Fingerling
- 250 grams (½ lb) Asparagus
- 250 grams (½ lb) Peas
- 2 tablespoon Dill fresh, chopped
- 2 tablespoon Parsley fresh, chopped
- 2 tablespoon Chives fresh, chopped
- 1 Shallot finely diced
- 1 teaspoon Mustard powder or 1 tablespoon Dijon mustard
- 2 tablespoon White wine vinegar
- ½ Lemon juice and zest
- 4 tablespoon Olive oil
- Salt and pepper
Instructions
- Preheat the oven to 180C/355F and place a baking tray in it to heat up.
- Slice the potatoes lengthways. Pour the oil into the hot tray and then add the potatoes, mainly cut side down. Sprinkle with salt and cook for 45 minutes or until brown and crispy on the outside and tender on the inside.
- Slice the asparagus into small pieces and bring a saucepan of salted water to a boil. Cook the peas and asparagus together for 2-3 minutes or until tender. If using frozen peas, add them to the water 1 minute before and bring the water back to the boil before adding the asparagus.
- Make the dill vinaigrette dressing by measuring the ingredients into a jar and shaking or whisking to combine and emulsify. Season to taste, and add more lemon juice if needed.
- Drain the vegetables and place them and the potatoes back into the warm saucepan. Pour over the dill vinaigrette dressing and gently toss to combine before transferring it to a warm serving bowl.
Nutrition
Calories: 197kcalCarbohydrates: 29gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 11mgPotassium: 697mgFiber: 6gSugar: 4gVitamin A: 604IUVitamin C: 45mgCalcium: 36mgIron: 2mg
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