spring salad with new potatoes
I think that if we’re going to continue to be grand old friends, you’re going to have to admit that you at least occasionally wish you could have potato salad for lunch any day of the week. That you think it’s kind of lame that potato salad is relegated to backyard barbecue indulgence; packed up in Tupperware, saved for 3-day weekends, eaten with apology to the swimsuit you’ll wear the next day. If nothing else you might admit this so that I can feel my habits are less cuckoo. You’d do that for me, wouldn’t you?
Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Asparagus | 6 spears (90g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds small new or fingerling potatoes (I used a mix of reds and yukon golds)
- 1 pound asparagus
- 1/4 pound sugar snap peas, green beans or other spring pea
- 4 small-to-medium radishes, thinly sliced
- 3 spring onions (about 6 ounces)
- 1/4 cup white wine vinegar
- 1/4 cup water
- 1 tablespoon kosher salt (I use Diamond brand; use less if you’re using Morton or table salt)
- 1 1/2 teaspoons sugar
- 1/4 cup olive oil
- 2 tablespoons whole grain mustard (both Roland and Maille make a whole seed one I’m tremendously fond of)
- 2 teaspoons smooth Dijon mustard
- 2 tablespoons white wine vinegar
- Salt and freshly ground black pepper to taste