A simple and satisfying potato salad with a twist. Olive oil roasted potato slices with lightly cooked asparagus and fresh radish tossed with a creamy and tangy sunflower seed and dijon dressing. Notes of fresh dill and lemon make this dish sing 'spring-time'.
For the Potatoes & Asparagus
1kgred or new potatoessliced 1/2" thick
generous salt & pepper
220g12-14 spears asparagus , cut into quarters, base removed
3medium radishessliced thinly
For the Sunflower Dijon Dressing Toss
1 /4cupraw sunflower seeds
2tbspfresh dillor 1/2 tsp dried
juice of 1/2 lemon
Pinchof sea salt
1tbspfresh chopped dill
lemon wedges for drizzling
Preheat oven to 400'F. in a large bowl, combine the sliced potatoes and olive oil; toss until the potatoes are coated evenly. Sprinkle with salt and pepper and place on large baking sheet. Bake in the preheated oven for 35-40 minutes until crispy and golden brown, flipping halfway. Remove from oven and cool.
While the potatoes are cooling, steam the chopped asparagus in a medium saucepan or steamer just until crisp tender, about 3-5 minutes. Run the steamed asparagus under cold water to stop the cooking process (this will keep them bright and crispy). Drain off any excess water and set aside.
Prepare the Dressing:
Add the dressing ingredients to a food processor or high powered blender. Blend on high until smooth and creamy (think mayonnaise consistency). You may need to scrape down the sides occasionally.
Pour the dressing into a large bowl and add in the cooked potatoes slices, steamed asparagus and sliced radish. Toss until the the dressing is evenly distributed. Garnish with additional fresh dill springs, sea salt and a drizzle of fresh lemon juice.
if you prefer, you can slice the asparagus into 1/4-1/2" slices for small bite sized pieces.