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Vibrant Potato Salad


Scale

Ingredients

  • 16 oz Small Salad/New Potatoes, halved (500grams)
  • 1 1/2 tablespoons Olive Oil
  • 4 oz Asparagus, sliced into 1 inch pieces (125 grams)
  • 4 oz Green Peas (120 grams)
  • 4 oz Edamame Pods (120 grams)
  • 1 bunch of Pink Radishes, sliced thinly into rounds
  • For The Dressing:
  • 1/4 cup Lemon Juice
  • 1 tablespoon White Wine Vinegar
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Maple Syrup
  • 1 teaspoon Dijon Mustard
  • Small bunch of Mint, chopped
  • 1 bunch of Dill, chopped
  • Salt/Pepper, to taste

Instructions

  1. Preheat oven to 190 Celcius, or 400 Fahrenheit. Line a baking tray with non-stick baking paper. In a large bowl, combined your halved Potatoes with 1/2 tablespoons Olive Oil. Season with Salt and Pepper. Transfer Potatoes to prepared baking tray and roast in the oven for 25-30 minutes, or until golden and tender.
  2. Meanwhile, bring a pot of water to the boil. Blanche your Asparagus pieces, Peas and Edamame for 5 minutes. Once cooked, drain and immediately plunge vegetables into ice water to prevent them from over-cooking.
  3. Drain and set aside.
  4. Once your Potatoes are cooked, remove them from the oven and let them cool for 10 minutes.
  5. In a large bowl, combine Roasted Potatoes, Asparagus, Peas and Edamame. Toss in Sliced Radishes.
  6. In a small measuring jug, combine all the ingredients for the dressing and whisk well. Pour over vegetables and toss to coat.
  7. Check and adjust for seasoning and then serve immediately. Yum!

 

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