Spring Potato Salad
Asparagus and thinly sliced radishes put a new spin on potato salad, which here is dressed in the French style, with vinegar and whole-grain mustard rather than mayonnaise. Don’t skip the dill, which adds fresh flavor and complements the earthy sherry vinegar used in the dressing.
Ingredients
For the dressing:
- 3 Tbs. sherry vinegar
- 2 Tbs. whole-grain mustard
- 1 Tbs. Dijon mustard
- 1 tsp. honey
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 1/2 lb. (750 g) small Yukon Gold potatoes
- 2 Tbs. extra-virgin olive oil
- 1/2 lb. (250 g) asparagus, ends trimmed, spears cut into 2-inch (5-cm) pieces
- Kosher salt and freshly ground pepper
- 1/2 red onion, thinly sliced
- 2 Tbs. sherry vinegar
- 5 radishes, thinly sliced
- 2 Tbs. chopped fresh dill
Directions
To make the dressing, in a small bowl, combine the sherry vinegar, whole-grain and Dijon mustards, and honey. Whisk to combine. Whisking constantly, add the olive oil in a steady stream until the dressing is emulsified. Season to taste with salt and pepper. Set aside.
Place the potatoes in a large saucepan with cold water to cover by 2 inches (5 cm) and bring a boil over medium-high heat. Reduce the heat to medium and cook until the potatoes are tender when pierced with the tip of a knife, 20 to 25 minutes.
While the potatoes are cooking, in a sauté pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the asparagus and pinch each of salt and pepper to the pan and sauté until the asparagus is crisp-tender, about 5 minutes. Transfer the asparagus to a plate and let cool. In the same pan over medium heat, warm the remaining 1 Tbs. olive oil. Add the red onion and sauté until slightly tender and translucent, about 3 minutes. Add the sherry vinegar and cook, stirring occasionally, until the vinegar has evaporated, about 3 minutes. Transfer the onion to the plate with the asparagus and let cool.
When the potatoes are tender, drain and set aside to cool. When they are cool enough to handle, cut the potatoes in half. Transfer to a mixing bowl and toss with a generous pinch of salt.
Pour half of the dressing over the cooled potatoes and stir to combine. Let sit for 15 minutes, then add the asparagus, red onion and radishes to the bowl. Add the remaining dressing and toss to combine. Season to taste with salt and pepper, transfer to a serving bowl and sprinkle with the dill. Serve immediately at room temperature or cover and refrigerate up to overnight. Serves 4 to 6.
Williams-Sonoma Test Kitchen
