Ideal for the spring weather and as an accompaniment for BBQ’s, this potato salad is packed full of crunch and flavour.
Method
Boil the potatoes in plenty of salted boiling water for 20 mins or until tender. Cut the potatoes in half lengthways and toss in a little olive oil and season. Toss the asparagus spears in oil and season.
Set a griddle pan over a high heat until searing hot, griddle the potatoes cut side down until strong lines appear. Do the same with the asparagus. Arrange the potatoes, asparagus, radishes and sugar snap peas on a serving platter.
Whisk together the dressing ingredients and season to taste. Drizzle the dressing over the salad, finish with the pea shoots and dill sprinkled on top.
Ingredients
500g new potatoes
olive oil
salt and pepper
125g asparagus spears
handful of sugar snap peas, halved lengthways
handful chopped radishes
A handful of pea shoots
small bunch of dill roughly chopped
Dressing
130g crème fraîche
3-4 tbsp Tracklements Strong Horseradish Cream
2 tbsp olive oil, plus a little extra
1 tbsp lemon juice
1 tbsp cider vinegar
1 tbsp honey
