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Spargel-Kartoffelsalat mit Erbsen & Kräuter
Elle

Asparagus Potato Salad with Peas and Herbs

4.60 from 10 votes
A green asparagus potato salad made with oven-roasted new potatoes, fresh peas and tossed in a herb-loaded mustard vinaigrette. Terrific served warm or at room temperature.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: vegan, Vegetarian
Calories: 371

Ingredients
  

For the salad:
  • 1 kg new potatoes, scrubbed clean halved lengthwise (quartered, if large)
  • 1 1/2 tablespoons olive oil, separated
  • 1 teaspoon sea salt
  • 135 g fresh or frozen peas (1 cup, or about 375 g in the pod)
  • 400-500 g green asparagus, ends trimmed
  • 2-3 radishes, thinly sliced (optional)
For the dressing:
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon grainy Dijon mustard
  • 1/2 teaspoon maple syrup
  • sea salt and freshly ground black pepper, to taste
  • 1 cup mixed soft fresh herbs (e.g marjoram, tarragon, chives, dill, parsley)

Instructions
 

  1. Preheat the oven at 400°F / 200°C (180°C fan-assisted) and line a baking tray with parchment paper.
  2. Place the potatoes on the prepared baking sheet, drizzle with 1 tablespoon oil and salt and toss well until evenly coated. Spread and an even layer, without crowding.
  3. Roast the potatoes in the preheated oven for 45-50 minutes, or until golden and crisped, tossing halfway through.
  4. While the potatoes are roasting prepare the peas, asparagus and dressing.
  5. Bring a small pot of salted water salt a boil over high heat. Add the peas, and blanch just until the peas are crisp-tender and still bright green, about 1 minute. Drain immediately, and rinse the peas under cold running water until cool (this is important to stop them from overcooking and to keep the vibrant green color.) Set aside.
  6. In a large skillet, heat remaining 1/2 tablespoon olive oil, and add the asparagus. Season with salt and black pepper, and cook until just crisp-tender, about 3-4 minutes, depending on thickness of spears. Remove from pan, and spread in a single layer to let cool to room temperature, about 10 minutes. Once cooled, sliced at a diagonal into thirds.
  7. In a small bowl, add the olive oil, vinegar, mustard, maple syrup. Season with salt and pepper and mix well to combine. Stir in the herbs and set aside.
  8. When the potatoes are done, remove from the oven and transfer to a large bowl. Drizzle the herb mixture over the potatoes and toss gently to combine. Add the asparagus, peas, and radishes (if using), toss again to incorporate. Serve warm or at room temperature.
  9. Enjoy!

Nutrition

Calories: 371kcal

Notes

  • Use a mix of your favourite herbs for this recipe (parsley, mint, dill and chives go well together, OR parsley, marjoram, tarragon, chives, OR try parsley, chives, thyme). If you skip the chives, then I recommend adding a little finely chopped shallot or green onions to this potato salad recipe.
  • It’s important to add the dressing to the potatoes while they are warm, as warm potatoes will soak up the dressing much better than cold potatoes would.
  • See above for more tips on how to prepare this salad.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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