I'm pretty much sold at trying a recipe if it has dill in it, because it adds so much deliciousness. It's the perfect blend with the mustard and the lemon juice. I'm a huge sucker for sour things, and the amount of sour in this salad is just right. I adapted this recipe from Oh She Glows. I enjoy a saucy salad rather than a dry one, so I increased all of the liquid and seasoning.
- 2 tbsp extra virgin olive oil
- 1/2 cup fresh lemon juice (about 2 lemons)
- 3 garlic cloves, minced
- 1.5 tsp kosher salt
- 2.5 tbsp Dijon mustard
- 2 tbsp water
- 3/4 tsp honey
- 1 tbsp nutritional yeast (optional)
- 1/2 tsp freshly ground black pepper
- 2 heaping tbsp fresh chives, finely chopped
- 2 heaping tbsp fresh dill, finely chopped
- 1 bunch green onion, finely chopped
- approximately 2 lbs potatoes (I used organic Russet), washed & chopped into 1” pieces
- 2 tsp extra virgin olive oil
- 1/2 tsp kosher salt
- Freshly ground black pepper
- 2 garlic cloves, minced
- 2 bunches of asparagus, ends broken off and chopped into 1” pieces
- extra virgin olive oil + 1/4 tsp salt, for sautéing
1. Preheat oven to 425F. In a large bowl (or if you are lazy like I am just do it in the baking sheet), mix together the potatoes and seasonings. Lay on a baking sheet lined with parchment or non-stick mat (unfortunately I was too lazy for this too and paid the price scrubbing). Roast for 30 minutes, tossing once half-way through baking. Set aside.
2. Meanwhile, prepare the dressing by mixing all the dressing ingredients together in a medium-sized bowl. Set aside.
3. Sautee the asparagus in a little oil (seriously very little oil or you will regret it) and salt over low-medium heat for about 8 minutes, until tender and crisp.
4. Mix the potatoes and asparagus in a large mixing bowl and season to taste. If you like a "wetter" salad poor on all of the dressing, however if you prefer a less saucy salad spoon on separately. Serve immediately, warm. Makes about 4-5 servings.
Now enjoy the tastiness!