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Warm Asparagus, Radish, and New Potato Salad with Herb Dressing Recipe

Warm Asparagus, Radish, and New Potato Salad with Herb Dressing Recipe

Name: Warm Asparagus, Radish, and New Potato Salad with Herb Dressing Recipe
Total time: 30 min
Yield: Serves 8
Ingredients: 2 pounds new potatoes, halved (quartered, if large); 2 cups large radishes, halved lengthwise (about 8 oz.); 3 tablespoons olive oil, divided; 1 teaspoon kosher salt, divided; 3/4 teaspoon black pepper, divided; 1 pound fresh asparagus, trimmed and cut into 2-inch pieces; 3/4 cup mayonnaise; 1/4 cup whole buttermilk; 1 tablespoon apple cider vinegar; 1 tablespoon chopped fresh flat-leaf parsley; 1 tablespoon chopped fresh chives; 1 tablespoon minced shallot (from 1 small); 2 teaspoons chopped fresh tarragon; 1 teaspoon whole-grain mustard

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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.

By Deb Wise

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Victor Protasio; Food Styling: Torie Cox; Prop Styling: Heather Chadduck Hillegas

Recipe Summary

active:

20 mins

total:

30 mins

Yield:

Serves 8

Directions

Step 1

Place a large rimmed baking sheet in oven. Preheat oven to 425°F. (Do not remove baking sheet while oven preheats.)

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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.)

Warm Asparagus, Radish, and New Potato Salad with Herb Dressing Recipe

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