Warm Asparagus, Radish, and New Potato Salad with Herb Dressing

Potato salad gets a makeover for the season with the addition of roasted asparagus and radishes. The tangy dressing can be made up to a week in advance and stored in the refrigerator. Roasted vegetables hold up better on a Easter buffet than a bowl of mixed greens—and they’re more interesting too. A tip from the Test Kitchen: If your potatoes are taking longer to roast, keep them going before adding the asparagus. A soft potato is better than a mushy asparagus.

Serves 8

Ingredients

2 pounds new potatoes, halved (quartered, if large)
2 cups large radishes, halved lengthwise (about 8 oz.)
3 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3/4 cup mayonnaise
1/4 cup whole buttermilk
1 tablespoon apple cider vinegar
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
1 tablespoon minced shallot (from 1 small)
2 teaspoons chopped fresh tarragon
1 teaspoon whole-grain mustard


Southern Living
March 2018