Warm Smashed Baby Potato Salad with Sautéed Asparagus, Roasted Radishes, Peas, and Creamy Dill Lemon Dressing

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   Boil the baby potatoes in a pot of water with 1/2 teaspoon salt for 12 to 15 minutes, until fork-tender. Drain and let them cool slightly for 5 minutes.

3. 3

   Meanwhile, toss the radishes with 1 tablespoon olive oil, a pinch of salt, and some black pepper. Spread them on a baking tray.

4. 4

   Place the cooked potatoes on another tray, or the same one if there is space. Gently smash each potato with the bottom of a glass or a spatula. Drizzle with 1 tablespoon olive oil and season with a little salt and black pepper.

5. 5

   Roast the potatoes and radishes in the oven at 220 °C / 425 °F for 20 minutes, until the potatoes are golden at the edges and the radishes are tender.

6. 6

   While they roast, make the dressing by mixing the Greek yogurt, Dijon mustard, lemon juice, lemon zest, garlic, fresh dill, 1 tablespoon olive oil, capers, and 2 tablespoons water. Adjust with salt and black pepper until creamy but pourable.

7. 7

   Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the red onion and cook for 2 minutes until slightly softened.

8. 8

   Add the green asparagus and sauté for 3 to 4 minutes. Stir in the peas and cook 1 minute more, just until tender and bright green. Season with a pinch of salt and black pepper.

9. 9

   Transfer the roasted potatoes, roasted radishes, asparagus and pea mixture, and red onion to a large serving platter.

10. 10

    Add half of the dill lemon dressing and toss gently so the potatoes do not break up too much. Serve warm with the remaining dressing spooned over the top or on the side.