Photo: Victor Protasio; Food Styling: Torie Cox; Prop Styling: Heather Chadduck Hillegas
Potato salad gets a makeover for the season with the addition of roasted asparagus and radishes. The tangy dressing can be made up to a week in advance and stored in the refrigerator. Roasted vegetables hold up better on a Easter buffet than a bowl of mixed greens—and they’re more interesting too. A tip from the Test Kitchen: If your potatoes are taking longer to roast, keep them going before adding the asparagus. A soft potato is better than a mushy asparagus.
How to Make It
Step 1
Place a large rimmed baking sheet in oven. Preheat oven to 425°F. (Do not remove baking sheet while oven preheats.)
Step 2
Place potatoes and radishes in a large bowl. Add 2 tablespoons of the oil, 1⁄2 teaspoon of the salt, and 1⁄4 teaspoon of the pepper; toss well to coat. Arrange potato mixture in a single layer on hot baking sheet. Bake in preheated oven 15 minutes, stirring after 10 minutes. (Do not clean large bowl.)
Step 3
Meanwhile, combine asparagus, remaining 1 tablespoon oil, and 1⁄4 teaspoon each of the salt and pepper in large bowl; toss well to coat. Remove baking sheet from oven; stir potato mixture again. Add asparagus mixture, spreading in a single layer. Bake until potatoes are tender and asparagus is tender-crisp, about 5 minutes.
Step 4
Whisk together mayonnaise, buttermilk, vinegar, parsley, chives, shallot, tarragon, mustard, and remaining 1⁄4 teaspoon each salt and pepper in a small bowl. Drizzle desired amount of dressing over potato salad. Serve warm or at room temperature. (Reserve remaining Herb Dressing for another use.)
