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Spring Delight Potato Salad with Mustard Dressing

Spring Delight Potato Salad with Mustard Dressing
I love making this potato salad for outdoor gatherings when the weather warms up. It's a beautiful mix of tender potatoes, crunchy veggies, and a tangy dressing with a hint of sweetness. Fresh dill brings everything together, creating a truly vibrant flavor that's perfect for spring. It's an effortless side dish that's sure to become a new favorite at your barbecues and picnics.
Ingredients
  • 1 kilogram (2.2 pounds) delicate potatoes
  • 250 milliliters (1 cup) olive oil
  • 250 grams (8.8 ounces) green asparagus
  • 150 grams (5.3 ounces) sugar snap peas
  • 100 grams (3.5 ounces) baby spinach leaves
  • 4 salad onions
  • 3 tablespoons coarsely chopped fresh dill
  • 1 bunch radishes
  • Fresh dill for garnish
Instructions

1. Combine sugar snap peas, salad onions, radishes, and asparagus in a large bowl and set aside.

2. Boil the potatoes in salted water at 200°C (392°F) or until tender, then drain and let them cool to room temperature.

3. Whisk together 2-3 tablespoons (30-45 ml) of olive oil, 1-2 teaspoons of Dijon mustard, and a pinch of salt in a small bowl.

4. Add the cooled potatoes to the bowl with the vegetables and pour the mustard dressing over the top, making sure everything is well coated.

5. Sprinkle 1-2 tablespoons (15-30 g) of chopped fresh dill over the salad and toss gently to combine all the ingredients.

6. Garnish with baby spinach leaves and serve the salad chilled at around 5-8°C (41-46°F).

Tools
  • Large bowl
  • Whisk
  • Cutting board
  • Knife
  • Pot
  • Colander
  • Measuring cups and spoons
  • Salad servers

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