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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

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

Gallery

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.)

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