Potato Asparagus Salad Recipe
This potato asparagus salad recipe combines buttery potatoes, grilled asparagus, and a zesty gremolata for a flavorful springtime dish! It's just a case of cooking the potatoes and asparagus and assembling everything in a gorgeous warm salad coated with a delicious vinaigrette and topped with oodles of fresh herbs!
Ingredients
- 500 g salad potatoes
- 250 g asparagus
- 1 handful of radishes
- 1 handful of olives
- 1-2 heads chicory salad leaves picked
For gremolata:
- 2 handfuls flat parsley, chopped
- 1 large garlic clove
- lemon zest from 1 lemon
For salad dressing or vinaigrette:
- 1 tsp herbs de la Garrigue
- 4 tbsp olive oil extra virgin
- lemon juice from 1 lemon
- 1 tsp salt
- 1/2 tsp black pepper freshly cracked
Instructions
Prepare the vegetables
- Wash and dry all the vegetables. Cut off the woody ends from the asparagus.
Cook the potatoes
- Place potatoes in a medium saucepan with cold water. Bring to boil then simmer for 25 minutes or according to pack instructions. Add salt to the potatoes 5 minutes before the end of cooking if you want or you can sprinkle a pinch of sea salt flakes while pan roasting them.
Grill the asparagus
- Brush a little oil on your griddle pan.
- While potatoes are boiling grill the asparagus on the griddle pan. This takes 7-9 minutes. Once grilled, sprinkle a pinch of sea salt flakes and set them aside.
Prepare the rest of the veggies
- Slice up the radishes and break up the chicory leaves.
Prepare the gremolata
- Chop 2 handfuls of parsley with a sharp knife. Add the parsley to a medium bowl and grate the lemon zest and the garlic over it, then season with a pinch of sea salt and mix well. Set aside.
Prepare the salad dressing
- In a jar, add olive oil, the juice of one lemon, dry herbs, salt, and pepper. Put a lid on and shake until the dressing is well combined. Alternatively, you can make the dressing in a bowl and mix with a whisk or just a fork until well emulsified.
Crisp up the potatoes
- Drain the cooked potatoes and add them to a frying pan brushed with oil.
- Gently smash them so they can catch on and get a little crispy in places. Roast the potatoes in the pan for a few minutes until crispy.
Assemble the salad
- In a large mixing bowl or platter, place the crispy potatoes, grilled asparagus, sliced radishes, chicory, and olives. Pour the dressing over the vegetables, toss lightly to coat every vegetable with the lemony vinaigrette/dressing.
- Scatter the gremolata over the vegetables and serve while the potatoes are still warm. Enjoy!
Video
Notes
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- Don't overcook the asparagus - it should be tender-crisp, but not too dry.
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- Use a griddle pan for smoky flavored asparagus.
- There a quite a few steps that ask for salt. You have a couple of options: you can just let the dressing and the gremolata carry the seasoning or you can add a pinch of sea salt when you grill or roast the veggies.
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- The best thing about this salad is that it's even better the next day! The radishes are still crisp, though a little pickled by the lemony dressing and because the chicory leaves are sturdy, there isn't anything that's wilted.
Tried this recipe?Tag me @candyflossiecooks on Instagram! I'd love to see how your dish turns out ! ✨