Warm Potato, Asparagus, and Pea Salad
This warm potato, asparagus and pea salad is a fresh and flavourful spring recipe from the elven realm of Lothlórien.
Servings: 6 servings
Calories: 337kcal
Ingredients
- 2 lb baby potatoes
- 2 tbsp olive oil
- kosher salt and pepper as needed
- 1 bunch asparagus
- 1 ½ cups snap peas
- 1 ½ cups frozen green peas thawed
Honey Dill Vinaigrette
- 3 tbsp lemon juice
- 1 tbsp Dijon mustard
- 2 tsp honey
- ½ tsp kosher salt
- ¼ tsp pepper
- ⅓ cup light olive oil
- 1 tbsp chopped fresh dill plus extra for garnish
Instructions
- Preheat the oven to 400°F. Transfer the potatoes to a baking sheet. Drizzle with olive oil and season with kosher salt and pepper. Toss to coat and then spread out on the baking sheet. Roast the potatoes for 35 to 40 minutes until the potatoes are tender and browned. Stirring once or twice while roasting to ensure even browning.
- To prep the asparagus, snap off the tough ends and discard. Cut the asparagus into 1-inch pieces. Remove the strings from the snap peas if desired. Use a paring knife to cut into the stem tip of the pea and pull down to remove the string.
- Place a large pot of water on the stove and bring to a boil. Generously season the water with kosher salt. Fill a large bowl with ice water and keep nearby. Have a baking tray ready with tea towels or paper towels to drain. Add the asparagus to the boiling water and blanch for 2 to 3 minutes until crisp tender. Do not overcook. Use a slotted spoon to remove the asparagus and immediately plunge into the ice water to stop the cooking.
- Bring the water back up to a boil. Next, add the snap peas to the boiling water and blanch for 2 to 3 minutes until crisp tender. Remove the asparagus from the ice water and transfer to the prepared baking sheet. When tender, remove the snap peas with a slotted spoon and immediately plunge into the ice water to stop the cooking. Repeat the process with the green peas. Transfer both the snap peas and green peas to the prepared baking sheet to drain. Set aside.
- In a small bowl, combine the lemon juice, Dijon mustard, honey, kosher salt, and pepper. Whisk together. Slowly add the light olive oil, whisking constantly. Keep whisking until the dressing comes together and is fully emulsified. Stir in the fresh dill.
- When the potatoes are done, take out of the oven but leave them on the baking sheet. Add the blanched vegetables to the baking sheet with the warm potatoes. Drizzle with most of the vinaigrette, gently tossing to coat. Transfer the vegetables to a serving dish and top with the remaining vinaigrette. Garnish with chopped fresh dill and serve immediately. Enjoy!
Notes
1). Substitute the fresh dill with 1 tsp of dried dill weed in the vinaigrette.
2). The blanched vegetables and vinaigrette can both be made several hours ahead of time and chilled until serving. For best results, bring the vegetables to room temperature before mixing with the warm potatoes. If the vinaigrette separates, whisk together before serving.
Nutrition
Calories: 337kcal | Carbohydrates: 40g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 236mg | Potassium: 974mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1289IU | Vitamin C: 75mg | Calcium: 65mg | Iron: 4mg
