Spring Herbs and Roasted Potato Salad

Serves 3


For the salad:

  • Half a pound of baby Yukon gold potatoes, chopped into 1 inch cubes
  • 1 cup of chopped asparagus stalks
  • 1 cup of peas, fresh or thawed from the freezer
  • 1 cup of chopped radishes
  • Herbs of your choice like mint, chives, parsley, dill, etc.
  • Salt and pepper

For the dressing:

  • 3 - 4 tbsp of tahini
  • 2 tbsp of olive oil
  • 1 tsp of honey
  • Juice of 1 lemon
  • 1 tbsp chopped mint
  • 1 tbsp chopped parsley
  • 1 tbsp chopped dill
  • 2 tbsp chopped chives
  • 3 tbsp warm water, add more as needed for thinner dressing
  • Salt and pepper to taste

  1. Preheat the oven to 425 degrees F.
  2. Line a sheet pan with parchment paper and arrange the chopped potatoes into a layer on the pan. drizzle with olive oil, sprinkle with salt and pepper. bake for 25 - 30 minutes, tossing half way through, and until the potatoes are golden brown and cooked through.
  3. Remove the potatoes from the oven and set aside to cool.
  4. To prepare the asparagus and peas, bring a pot of water to a boil. add the veggies to the water and blanch, cooking in the boiling water for just 2 - 3 minutes and the vegetables are a bright green. strain from the water and either run under cold water or add to an ice bath to stop the cooking. strain to dry the veggies and set aside.
  5. To assemble the salad, add the potatoes, blanched vegetables, chopped radishes, and fresh herbs to a bowl.
  6. To prepare the dressing, add all of the ingredients to a small food processor and blend until smooth. Taste and adjust flavors as needed. set aside until ready to dress the salad.
  7. Toss the vegetables in a couple spoonfuls of the dressing until dressed to desired amount.
  8. Enjoy!