Spring Potato Salad | Williams Sonoma
Spring Potato Salad Asparagus and thinly sliced radishes put a new spin on potato salad, which here is dressed in the French style, with vinegar and
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.williams-sonoma.com.
Ingredients
- 3 Tbs. sherry vinegar
- 2 Tbs. whole-grain mustard
- 1 Tbs. Dijon mustard
- 1 tsp. honey
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
- Kosher salt and freshly ground pepper
- <br> 1 1/2 lb. (750 g) small Yukon Gold potatoes
- 2 Tbs. extra-virgin olive oil
- 1/2 lb. (250 g) asparagus, ends trimmed, spears cut into 2-inch (5-cm) pieces
- 1/2 red onion, thinly sliced
- 2 Tbs. sherry vinegar
- 5 radishes, thinly sliced
- 2 Tbs. chopped fresh dill
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