Asparagus, Radish and New Potato Salad

Name: Asparagus, Radish and New Potato Salad
Cuisine: European, British
Ingredients: 1 unwaxed lemon - pared zest of half; 1 small bunch fresh mint; 450 grams baby new potatoes; 450 grams fresh green asparagus; ½ teaspoon Maldon sea salt flakes or ¼ teaspoon fine sea salt; 3 x 15ml tablespoons olive oil; 2 teaspoons chopped fresh tarragon; 150 grams halved radishes (with stalk and tail removed); approx 50 grams pea shoots or other salad leaf; 4 x 15ml tablespoons buttermilk; 2 teaspoons Dijon mustard; 1 x 15ml tablespoon fresh lemon juice (from the pared lemon); 1 x 15ml tablespoon chopped fresh mint from the bunch; 2 x 15ml tablespoons chopped fresh chives; ¼ teaspoon Maldon sea salt flakes (or a pinch of fine sea salt); a grinding of black pepper (plus more to taste)

Instructions

Fleshy green asparagus, as fresh as you can; sweet new season’s baby potatoes; juicy, pepper-hot radishes: this simple but sensational salad is made just by steaming the potatoes, roasting the asparagus, halving the radishes, tossing everything together gently with some tarragon, before dressing them lightly but fragrantly in a herb-thick buttermilk vinaigrette. This is a paean to Springtime in edible form, and I can’t stop making it. And please read the Additional Information section at the end of the recipe before proceeding.

Updated at: Thu, 01 Jan 2026 08:26:55 GMT