Ingredients
Units
Scale
- 1 lb. new potatoes
- 2 sprigs each: fresh rosemary, fresh mint & fresh thyme
- 1 tbsp salt
- 1 lb. fresh asparagus, chopped into 2″ pieces
- 1 small bunch radishes, thinly sliced
- 1/2 bottle plain MAIO
- 1/2 bottle roasted garlic MAIO
- juice of 1/2 lemon
- 2 tbsp chopped fresh dill + more for garnish
Instructions
- Chop new potatoes in 1/2 (larger potatoes can be chopped into 4 small pieces) and add chopped potatoes to a pot, cover with water, add 1 tbsp salt, sprigs of rosemary, mint & thyme & bring to a boil
- Once boiling, cook potatoes for about 10 minutes, checking the potatoes at about 8 minutes for doneness
- Remove herb sprigs & drain the potatoes from the cooking water (I save this cooking water to blanch the asparagus) Let potatoes cool at room temperature while you prep the rest of the ingredients
- Prepare an ice bath & boil the asparagus in the leftover potato water for 2 minutes, then drain the asparagus from the cooking water & place into the ice bath
- While the potatoes & asparagus cool, whisk 1/2 bottle of plain MAIO, 1/2 bottle of roasted garlic MAIO with the juice of 1/2 lemon & 2 tbsp chopped fresh dill
- Once the potatoes have cooled to room temperature, add the potatoes, asparagus & radishes to a large bowl (I add these ingredients in layers so they are evenly distributed) also adding dollops of the dressing as you layer your vegetables
- Finish the top of the potato salad with dollops of the remaining dressing, asparagus pieces, sliced radishes & a sprinkle of fresh chopped dill for garnish
- Toss & serve – you can cover & refrigerate the salad at this stage if you plan to serve it later
- Prep Time: 0 hours
- Cook Time: 0 hours
