I recently made my way across the ocean to spend some summertime with my family in sweden. And yes, I carbon offset that trip, of course! If you know anything about swedes, it should be the fact that we LOVE potatoes. So this salad is for sure going to be a big hit on all the summer parties and BBQ’s that I plan on having (and attending) this summer. Try it for yourself and let me know what you think 🦋
Fingerling Potato and Asparagus Salad
Serves 4, around 30 min
- 2 lb (1 kg) small mixed red / yellow / purple potatoes, eyes removed
- 1 tablespoon oil
- 3 sprigs parsley, chopped
- 1 teaspoon whole black pepper, freshly ground
- 1 teaspoon fine sea salt
- 2 bunches asparagus, end removed
- 1 small red onion
- 1 tablespoon dijon mustard
- 2 tablespoons extra virgin olive oil
- A couple sprigs (8?) fresh dill, roughly chopped
- 1 clove garlic
- 1/2 teaspoon maple syrup
- The juice 1/2 lemon
- 4 tablespoons water + more as needed
- Salt + black pepper to taste
- 1 can cooked chickpeas
- 4 tablespoons pumpkin seeds
How to make it:
- Preheat the oven to 400°F (205°C).
- In a large mixing bowl, toss the raw potatoes with oil, coriander, black pepper and salt. Spread the potatoes out on a large baking sheet and roast for 25 minutes, shaking the pan halfway through to evenly cook the potatoes on all sides. Once fork-tender, remove from the oven and let cool for 5 minutes. Then place the roasted potatoes in your salad bowl.
- While the potatoes are roasting, chop the asparagus into bite sized pieces. Steam them in a sauté pan with 1/4 cup water for 8 minutes or until tender. Then remove and place in the bowl along with the roasted potatoes.
- Make the dressing: in the bowl of a high powered blender, combine the red onion, dijon mustard, olive oil, handful fresh dill, parsley, garlic, maple syrup, lemon juice and water. Blend until smooth, adding more water a tablespoon at a time as needed until the dressing comes together smoothly. Taste, add salt and pepper as needed.
- Add the chickpeas, pumpkin seeds and the rest of the chopped dill to your salad bowl along with the asparagus and roasted potatoes. Toss with the dressing and serve immediately.
