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Spring Potato Salad with Asparagus and Mustard Dressing

Spring Potato Salad with Asparagus and Mustard Dressing
There's no better way to welcome the warmth of spring than with this vibrant potato salad. Asparagus takes center stage, paired with a tangy mustard dressing and a colorful mix of fresh herbs and veggies. It's the perfect addition to any seasonal gathering, whether that's a springtime buffet or a sunny Easter meal. A simple yet satisfying dish that embodies the essence of the season.
Ingredients
  • 900g (2 lbs) delicatessen potatoes
  • 250g (1 bunch) green asparagus
  • 65g (1 bag) arugula
  • 1 red onion
  • 1 bunch radishes
  • 120ml (1/2 cup) capers
  • 60ml (1/4 cup) oil for frying
  • 15g (1/2 cup) chopped fresh dill
Instructions

1. Prepare the mustard dressing by whisking together 120ml (1/2 cup) of oil, 2 tablespoons of mustard, and 1 tablespoon of honey in a large bowl.

2. Add 15g (1/2 ounce) of chopped fresh dill and season with salt and pepper to taste.

3. Boil 500g (1 pound) of potatoes until tender in lightly salted water at 100°C (212°F). Let cool.

4. Peel and slice 200g (7 ounces) of asparagus into 1-inch pieces, then heat a pan with 15ml (1 tablespoon) of oil over medium heat at 180°C (356°F) and fry the asparagus until golden brown.

5. Season the asparagus with salt and pepper to taste.

6. Peel and thinly slice 1 medium red onion, then separate 100g (3.5 ounces) of radishes into smaller wedges.

7. Combine all the ingredients, including the potatoes, asparagus, and mustard dressing, in a large bowl.

8. Serve the salad lightly warm or chilled at around 20°C to 25°C (68°F to 77°F).

Tools
  • potato peeler
  • cutting board
  • knife
  • frying pan
  • large bowl
  • whisk

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