Salade de pommes de terre printanière

Ingrédients

• 24 ounces small round potatoes (halved)
• 1/2 pound asparagus (cut into 1-inch pieces)
• 8 ounces green peas
• 1/2 cup chopped leek (about 1 leek)
• 1 bunch radishes (thinly sliced)
• juice of 1 lemon
• 1 bunch fresh dill (finely chopped)
• 2 tablespoons white vinegar
• 1 tablespoon dijon mustard
• 1 tablespoon extra virgin olive oil

Préparation

1. 1

   Preheat the oven to 425°F. Arrange the potatoes on a baking sheet and lightly spray with high heat oil. Sprinkle with sea salt then bake in the oven for 30 minutes, stirring half way through. Set aside to cool

2. 2

   Meanwhile, bring a large pot of water to a boil. Add the asparagus and peas then cook for about 5 minutes. Strain and rinse with cold water to stop the cooking process.

3. 3

   In a measuring cup, whisk together the lemon juice, chopped dill, vinegar, dijon mustard and olive oil. Set aside.

4. 4

   Once the potatoes have cooled, transfer them to a large bowl. Add the asparagus, peas, leek, and radishes. Pour the dressing on top and toss until evenly coated. Serve immediately and enjoy!