Quick bites: How to make this delicious asparagus and new potato salad

Thanks to Tracklements for this delicious recipe.

Cooking time: 30 mins

Serves: 2 to 4

You’ll need

• 500g new potatoes
• Olive oil
• Salt and pepper
• 125g asparagus spears
• Handful of sugar snap peas, halved lengthways
• Handful of chopped radishes
• Handful of pea shoots (if available)
• Small bunch of dill, roughly chopped

For the dressing

• 130g crème fraîche
• 3-4 tablespoons Tracklements Strong Horseradish Cream
• 2 tbsp olive oil, plus a little extra
• 1 tbsp lemon juice
• 1 tbsp cider vinegar
• 1 tbsp honey

Method

1. Boil the potatoes in plenty of salted water for 20 minutes or until tender.
2. Cut the potatoes in half lengthways and toss in a little olive oil and season.
3. Toss the asparagus spears in a little olive oil and season.
4. Set a griddle pan over a high heat until searing hot and griddle the potatoes cut side down until strong lines appear. Do the same with the asparagus.
5. Arrange the potatoes, asparagus, radishes and sugar snap peas on a serving dish and top with the pea shoots and dill.
6. Whisk together the dressing ingredients, season to taste and drizzle over the salad – you can make the vinaigrette ahead of time and leave in the fridge until it’s time to serve.