Ingredients
Potatoes and Vegetables
- 1 1/2 lbs. fingerling potatoes (or yellow baby potatoes)
- 1 cup asparagus, cut into 1 inch pieces
- 1 cup shelled peas
- 4 small radishes (about ½ cup sliced), thinly sliced
- 1 cup snow peas or sugar snap peas, sliced into thirds
- 1 shallot, finely diced (~1/2 cup diced)
Herbs
- 2 tbsp fresh mint
- 2 tbsp fresh dill
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh mint, finely chopped
Oils and Seasonings
- 1 tbsp olive oil
- 1/4 cup extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1/2 tbsp dijon mustard
- 1/2 tsp agave or honey
- 3/4 tsp fine kosher salt
- 1/2 tsp salt & pepper to taste
- 1/4 tsp black pepper
Instructions
- Cook Potatoes: Bring a large pot of salted water to a boil. Once boiling, add the whole fingerling potatoes and reduce heat. Simmer for 20-25 minutes, until fork tender.
- Prepare Vinaigrette: Meanwhile, whisk together the extra virgin olive oil, lemon juice, dijon mustard, agave or honey, kosher salt, and black pepper in a small bowl. Set aside to allow flavors to meld.
- Sauté Vegetables: In a skillet, heat 1 tablespoon of olive oil over medium-low heat. Add finely diced shallots and sauté for 3-5 minutes until softened. Add salt, pepper, asparagus, and shelled peas. Continue cooking for 5-7 minutes until asparagus is fork tender. Remove from heat and set aside.
- Prep Remaining Veggies and Herbs: Thinly slice the radishes and cut snow peas or sugar snap peas into thirds. Finely chop fresh dill and mint as indicated.
- Cool and Slice Potatoes: Once potatoes are fork tender, drain and rinse under cold water until they are no longer hot to the touch. Slice the potatoes into 1-inch rounds; halve smaller potatoes or quarter larger ones as needed.
- Assemble Salad: In a large mixing bowl, combine the cooked potatoes, sautéed vegetables, radishes, snap peas, fresh herbs, and the prepared vinaigrette. Toss everything together gently to coat evenly.
- Chill or Serve: You can chill the salad in the refrigerator for about 1 hour before serving to allow the flavors to meld, or enjoy immediately. This salad is delicious both ways!
Notes
- Use fingerling or small baby potatoes for even cooking and best texture.
- Adjust the sweetness of the vinaigrette with more or less agave/honey depending on your preference.
- This salad can be served cold or at room temperature.
- Fresh herbs like dill and mint add bright flavor; feel free to adjust quantities.
- Make sure to cool the potatoes before tossing with vinaigrette to prevent wilting the greens.
- This salad stores well in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
