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spring potato salad with lemon & roasted garlic maio dressing

SPRING POTATO SALAD WITH LEMON & ROASTED GARLIC MAIO DRESSING


  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x

Ingredients

Units Scale
  • 1 lb. new potatoes
  • 2 sprigs each: fresh rosemary, fresh mint & fresh thyme
  • 1 tbsp salt
  • 1 lb. fresh asparagus, chopped into 2″ pieces
  • 1 small bunch radishes, thinly sliced
  • 1/2 bottle plain MAIO
  • 1/2 bottle roasted garlic MAIO
  • juice of 1/2 lemon
  • 2 tbsp chopped fresh dill + more for garnish

Instructions

  1. Chop new potatoes in 1/2 (larger potatoes can be chopped into 4 small pieces) and add chopped potatoes to a pot, cover with water, add 1 tbsp salt, sprigs of rosemary, mint & thyme & bring to a boil
  2. Once boiling, cook potatoes for about 10 minutes, checking the potatoes at about 8 minutes for doneness
  3. Remove herb sprigs & drain the potatoes from the cooking water (I save this cooking water to blanch the asparagus) Let potatoes cool at room temperature while you prep the rest of the ingredients
  4. Prepare an ice bath & boil the asparagus in the leftover potato water for 2 minutes, then drain the asparagus from the cooking water & place into the ice bath
  5. While the potatoes & asparagus cool, whisk 1/2 bottle of plain MAIO, 1/2 bottle of roasted garlic MAIO with the juice of 1/2 lemon & 2 tbsp chopped fresh dill
  6. Once the potatoes have cooled to room temperature, add the potatoes, asparagus & radishes to a large bowl (I add these ingredients in layers so they are evenly distributed) also adding dollops of the dressing as you layer your vegetables
  7. Finish the top of the potato salad with dollops of the remaining dressing, asparagus pieces, sliced radishes & a sprinkle of fresh chopped dill for garnish
  8. Toss & serve – you can cover & refrigerate the salad at this stage if you plan to serve it later
  • Prep Time: 0 hours
  • Cook Time: 0 hours