Ingredients
1 ½ pounds baby potatoes (red or yellow), halved
1 cup asparagus, cut into 1-inch pieces
1 cup sugar snap peas or green beans, trimmed
3 radishes, thinly sliced
2 scallions, thinly sliced
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
For the Dressing:
3 tablespoons olive oil
1 tablespoon white wine vinegar or lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey
Salt and freshly ground black pepper, to taste
Instructions
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Boil the Potatoes: Place halved potatoes in a pot, cover with salted water, and bring to a boil. Simmer for 10–12 minutes until tender. Drain and let cool slightly.
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Blanch the Veggies: In the last 2 minutes of boiling the potatoes, add asparagus and sugar snap peas to the pot. Blanch briefly until bright green and crisp-tender. Drain and rinse under cold water.
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Make the Dressing: In a small bowl, whisk together olive oil, vinegar or lemon juice, Dijon mustard, honey, salt, and pepper until smooth.
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Assemble the Salad: In a large bowl, combine potatoes, blanched vegetables, radishes, scallions, dill, and parsley. Drizzle with dressing and toss gently to coat.
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Chill and Serve: Let the salad sit for at least 15–20 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.