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Crispy smashed new potatoes with asparagus, jammy eggs & pickled radish

A large dish serving crispy smashed new potatoes with asparagus, jammy eggs & pickled radish

Crispy smashed new potatoes with asparagus, jammy eggs & pickled radish

Name: Crispy smashed new potatoes with asparagus, jammy eggs & pickled radish
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750g waxy potatoes such as Jersey Royals, Charlotte, Anya or Pink Fir Apple; 2-3 tbsp olive or rapeseed oil; 250g asparagus ends trimmed; 200g radishes finely sliced; 1 tsp caster sugar; 1 lemon juiced; 4 eggs; 1 tbsp capers; 1 lemon zested; 1 ½ tbsp Dijon mustard; 2 tbsp extra virgin olive oil; 2 tbsp red wine vinegar; 100g soured cream or natural yogurt; 100g mayo; 1 small garlic clove grated; small bunch of dill chopped, plus a few sprigs to serve

Cassie Best

Published: March 22, 2024 at 11:55 AM

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Serves 4

Easy

Prep: 30 mins

Cook: 45 mins

A star rating of 4.8 out of 5.4 ratingsRate

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Celebrate spring produce with this vibrant salad. You can add podded broad beans or sweet peas, too, when they come into season in late spring in the UK

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

750g waxy potatoes

such as Jersey Royals, Charlotte, Anya or Pink Fir Apple
2-3 tbsp olive or rapeseed oil
250g asparagus

ends trimmed
200g radishes

finely sliced
1 tsp caster sugar
1 lemon

juiced
4 eggs
1 tbsp capers

For the dressing

1 lemon

zested
1 ½ tbsp Dijon mustard
2 tbsp extra virgin olive oil
2 tbsp red wine vinegar
100g soured cream

or natural yogurt
100g mayo
1 small garlic clove

grated
small bunch of dill

chopped, plus a few sprigs to serve

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Nutrition: Per serving

kcal585
fat42g
saturates8g
carbs34g
sugars7g
fibre5g
protein16g
salt1.2g

Method

step 1

Put the potatoes in a large pan, cover with water and season well with salt. Bring to a simmer and cook for 10-12 mins, until the potatoes are cooked – a sharp knife should slide easily into one of the larger ones. Drain and leave to steam-dry for a few minutes.
step 2

Heat the oven to 200C/180C fan/gas 6. Drizzle a baking tray with 1 tbsp of the oil and put in the oven to heat up for a few minutes. Tip the potatoes onto the hot tray. Slightly crush each one using a potato masher to increase their surface contact with the baking tray and create crispy bits. Drizzle with a little more of the oil and season well. Cook for 45 mins, turning halfway, until golden and crispy. Toss the asparagus in seasoning and the remaining oil, then add to the tray for the last 10 mins of cooking.
step 3

Meanwhile mix the ingredients for the dressing in a small bowl and set aside. In a separate bowl, mix the sliced radishes with the sugar, lemon juice and a pinch of salt, then set aside to lightly pickle for at least 15 mins. Cook the eggs in a pan of boiling water for 6 mins, then transfer to a bowl of cold water until you are ready to serve.
step 4

Tip the potatoes and asparagus onto a platter. Drizzle over the dressing and scatter the pickled radishes on top. Peel the eggs and cut each one in half, then arrange them on top of the potatoes and asparagus. Scatter over the capers and dill sprigs and season with a twist of cracked black pepper.

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A star rating of 4.8 out of 5.4 ratings

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