Ingredients
Equipment
Method
Preparation Steps
- Wash the new potatoes, asparagus, and fresh mint under cool running water. Cut the potatoes into quarters.
- In a large pot, boil water and cook the quartered new potatoes for about 20 minutes until fork-tender, then drain.
- Blanch the asparagus in boiling water for 3-4 minutes, then transfer to ice water. Drain after a few minutes.
- In a large mixing bowl, combine the cooled potatoes, blanched asparagus, and peas, stirring in the chopped mint.
- Whisk together olive oil, lemon juice, salt, and pepper in a small bowl to make the dressing.
- Drizzle the dressing over the salad and gently toss to coat all ingredients.
- Serve immediately or let sit for about 10 minutes to meld flavors. Garnish with additional mint leaves.
Nutrition
Notes
For the best flavors, let the salad chill for a while before serving. Adjust seasoning to your taste preferences.