Ingredients
Vegetables
- 2 pounds mini potatoes (scrubbed clean, mix of red and yellow)
- 1 pound asparagus (ends trimmed and cut into 1-inch pieces)
- 1 cup frozen peas
- 2-3 tablespoons red onion (diced)
Dressing
- 1/4 cup lemon juice
- 1 tablespoon tahini (or almond butter)
- 1 tablespoon maple syrup
- 1 teaspoon yellow mustard
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/4 cup fresh chives (finely chopped)
- Salt and pepper (to taste)
Instructions
- Boil Vegetables: Bring a large pot of salted water to a boil, then add frozen peas and asparagus. Cook for 2-3 minutes until tender-crisp. Remove with a slotted spoon and transfer to a large mixing bowl.
- Cook Potatoes: In the same boiling water, add mini potatoes and cook until fork-tender, approximately 15-20 minutes. Drain and rinse with cool water until cool enough to handle.
- Prepare Dressing: While potatoes are cooking, whisk together lemon juice, tahini (or almond butter), maple syrup, yellow mustard, garlic powder, dried oregano, salt, and pepper in a small bowl or jar. Add a few drops of water if needed to thin the dressing to desired consistency.
- Assemble Salad: Slice cooked potatoes in halves or quarters depending on size, then add them along with diced red onion to the bowl containing peas and asparagus. Pour dressing over the mixture and stir gently until all ingredients are evenly coated.
Notes
- Use a mix of red and yellow mini potatoes for color contrast and flavor variation.
- Adjust the amount of maple syrup to control the sweetness of the dressing.
- The salad is best served chilled or at room temperature.
- For a nuttier flavor, replace tahini with almond butter as suggested.
- Fresh chives add a mild onion flavor and beautiful green color to the dish.
- Can be made a few hours ahead and stored in the refrigerator to allow flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
