Nigella Asparagus, Radish and New Potato Salad

This easy and delicious Asparagus, Radish, and New Potato Salad is a quick and nutritious dish perfect for any meal. Packed with fresh flavors, it’s made with simple ingredients like tender new potatoes, crisp asparagus, and a tangy buttermilk dressing. Customize it by adding your favorite greens for an extra touch!

Ingredients Needed:

For the salad:

• 1 unwaxed lemon – pared zest of half
• 1 small bunch fresh mint
• 450 grams baby new potatoes
• 450 grams of fresh green asparagus
• ½ teaspoon Maldon sea salt flakes or ¼ teaspoon fine sea salt
• 3 x 15ml tablespoons olive oil
• 2 teaspoons chopped fresh tarragon
• 150 grams halved radishes (with stalk and tail removed)
• approx 50 grams of pea shoots or other salad leaf

For the dressing:

• 4 x 15ml tablespoons buttermilk
• 2 teaspoons Dijon mustard
• 1 x 15ml tablespoon fresh lemon juice (from the pared lemon)
• 1 x 15ml tablespoon chopped fresh mint from the bunch
• 2 x 15ml tablespoons chopped fresh chives
• ¼ teaspoon Maldon sea salt flakes (or a pinch of fine sea salt)
• a grinding of black pepper (plus more to taste)

How To Make Asparagus, Radish, and New Potato Salad?

1. Preheat the Oven: Preheat the oven to 220°C.
2. Steam the Potatoes: Steam the baby new potatoes along with the pared zest of half the lemon and 2 sprigs of mint for about 20 minutes or until tender.
3. Prepare the Asparagus: While the potatoes steam, cut the asparagus into 5cm lengths and discard the woody ends. Place the asparagus in a large shallow roasting tray.
4. Roast the Asparagus: Add the sea salt flakes and olive oil to the tray with the asparagus. Roast in the oven for 10-15 minutes, or until tender and just cooked through. Thin asparagus may need just 6-8 minutes.
5. Combine Potatoes and Asparagus: Once the potatoes are cooked, discard the mint (optional: keep the lemon peel) and remove the asparagus from the oven. Toss the cooked potatoes and roasted asparagus together in the tray.
6. Add Radishes and Tarragon: Add the halved radishes and chopped tarragon to the potatoes and asparagus. Mix everything well and set aside to cool slightly.
7. Make the Dressing: In a bowl or measuring jug, whisk together the buttermilk, Dijon mustard, lemon juice, chopped mint, chopped chives, sea salt, and black pepper.
8. Mix with Dressing: Pour the dressing into the warm roasting tin and toss well to coat the vegetables with the fragrant oil. Adjust the seasoning with salt and pepper, if needed.
9. Serve: Arrange the pea shoots on a large plate or shallow bowl, then top with the dressed asparagus, potatoes, and radishes.

Recipe Tips:

• Use Fresh Ingredients: Fresh asparagus and radishes will bring out the best flavors in this salad, so choose the freshest produce available.
• Don’t Overcook the Asparagus: Keep an eye on the asparagus while roasting to avoid overcooking it. You want it tender but still crisp.
• Steam the Potatoes Just Right: Make sure the potatoes are tender but not mushy. Steam them until a fork easily goes through, but don’t let them fall apart.
• Let the Salad Cool Slightly: Allow the potatoes and asparagus to cool a little before mixing in the dressing. This will help keep the vegetables from becoming soggy.
• Adjust the Dressing to Taste: If you like your dressing tangier, add a bit more lemon juice or Dijon mustard. Taste it before adding it to the salad.

How To Store Leftovers?

Let the salad cool to room temperature before putting it in the fridge. Keep it in an airtight container for up to 2 days.

Nutrition Facts:

• Calories: 320 kcal
• Total Fat: 13g
• Saturated Fat: 2g
• Saturated fat: 11g
• Cholesterol: 4mg
• Sodium: 393mg
• Potassium: 271mg
• Total Carbohydrate: 45g
• Dietary Fiber: 4g
• Sugars: 25g
• Protein: 7g

Try More Nigella  Lawson Recipes:

• Nigella Potato Salad
• Nigella Pea And Asparagus Risotto Recipe
• Nigella Tuna And Bean Salad ​Recipe