Description
A delightful spring salad featuring smashed baby gold potatoes, blanched sugar snap peas, asparagus, and radishes, all drizzled with a creamy lemon dressing. This vegetarian salad is a perfect balance of flavors and textures, making it a refreshing dish for any occasion.
Ingredients
Baby Gold Potatoes:
1 ½ pounds
Olive Oil:
2 tablespoons (divided)
Salt and Pepper:
to taste
Sugar Snap Peas:
1 cup (trimmed)
Asparagus:
1 cup (cut into 1-inch pieces)
Radishes:
3 (thinly sliced)
Fresh Dill:
1/4 cup (chopped)
Fresh Chives:
1/4 cup (chopped)
Feta Cheese (optional):
1/4 cup (crumbled)
Plain Greek Yogurt:
1/4 cup
Mayonnaise:
2 tablespoons
Dijon Mustard:
1 tablespoon
Fresh Lemon Juice:
2 tablespoons
Lemon Zest:
1 teaspoon
Garlic:
1 clove (minced)
Instructions
- Preheat the Oven: Preheat the oven to 425°F.
- Cook Potatoes: Boil the baby potatoes until fork-tender, then smash them and roast with olive oil, salt, and pepper.
- Blanch Vegetables: Cook snap peas and asparagus until tender, then cool in an ice bath.
- Prepare Dressing: Whisk together yogurt, mayonnaise, mustard, lemon juice, zest, garlic, and olive oil.
- Assemble Salad: Arrange potatoes, blanched vegetables, radishes, herbs, and feta on a platter. Drizzle with dressing and serve.
Notes
- You can make the dressing ahead of time and refrigerate for up to 3 days.
- Add hard-boiled eggs or grilled chicken for extra protein.
- Use vegan mayo and yogurt for a dairy-free option.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 310
- Sugar: 4g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg
