Spring Salad With New Potatoes
Photo © Deb Perelman
- 2 pounds small new or fingerling potatoes
- 1 pound asparagus
- 1/4 pound sugar snap peas, green beans or other spring pea
- 4 small-to-medium radishes, thinly sliced
- 3 spring onions (about 6 ounces)
- 1/4 cup white wine vinegar
- 1/4 cup water
- 1 tablespoon kosher salt
- 1 1/2 teaspoons sugar
- 1/4 cup olive oil
- 2 tablespoons whole grain mustard (both Roland and Maille make a whole seed one I’m tremendously fond of)
- 2 teaspoons smooth Dijon mustard
- 2 tablespoons white wine vinegar
- Salt and freshly ground black pepper to taste
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Asparagus (1 pound)
- New or fingerling potatoes, small (2 pounds)
- Radishes, small-to-medium (4)
- Spring onions (about 6 ounces) (3)
- Sugar snap peas (1/4 pound)
- Condiments
- Dijon mustard, smooth (2 teaspoons)
- Mustard, whole grain (2 tablespoons)
- White wine vinegar (3/8 cup)
- Cooking & Baking
- Kosher salt (1 tablespoon)
- Olive oil (1/4 cup)
- Salt and freshly ground black pepper (1)
- Sugar (1 1/2 teaspoons)
- Drinks
- Water (1/4 cup)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published May 30, 2011 (1 year ago).
365 people saved this recipe.
