Spring Potato Salad
A combination of spring's best produce tossed in a simple vinegar dill dressing. (vegan, grain-free + gluten-free)
Servings: 6 servings
Ingredients
- 24 ounces small round potatoes halved
- ½ pound asparagus cut into 1-inch pieces
- 8 ounces green peas
- ½ cup chopped leek about 1 leek
- 1 bunch radishes thinly sliced
- juice of 1 lemon
- 1 bunch fresh dill finely chopped
- 2 tablespoons white vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon extra virgin olive oil
Instructions
- Preheat the oven to 425°F. Arrange the potatoes on a baking sheet and lightly spray with high heat oil. Sprinkle with sea salt then bake in the oven for 30 minutes, stirring half way through. Set aside to cool
- Meanwhile, bring a large pot of water to a boil. Add the asparagus and peas then cook for about 5 minutes. Strain and rinse with cold water to stop the cooking process.
- In a measuring cup, whisk together the lemon juice, chopped dill, vinegar, dijon mustard and olive oil. Set aside.
- Once the potatoes have cooled, transfer them to a large bowl. Add the asparagus, peas, leek, and radishes. Pour the dressing on top and toss until evenly coated. Serve immediately and enjoy!
Notes
Recipe is best served same day but leftovers can be stored in an airtight container for up to 2 days.