If you’re anything like me, salads can sometimes feel a bit… uninspired. But this one? Nigella Lawson’s Asparagus Radish and New Potato Salad is a revelation. Imagine tender, buttery new potatoes mingling with the crisp snap of fresh asparagus and the peppery crunch of radishes. all tossed in a light, zingy dressing that somehow manages to feel indulgent yet effortless. It’s a celebration of simple, seasonal ingredients coming together in perfect harmony.
I remember the first time I made this salad. it was early spring and I’d just come back from a farmers’ market, hands full of the season’s best. The bright pink radishes caught my eye, the new potatoes looked like little jewels and the asparagus was impossibly green and fresh. This salad felt like a breath of fresh air after a long winter of heavy meals.
Nigella’s version isn’t just a side dish. It’s a statement that salads can be exciting, satisfying and downright delicious, with a rustic charm that feels both luxurious and grounded.
Nigella Asparagus Radish And New Potato Salad Recipe
Ingredients Needed
This recipe is wonderfully simple, yet every ingredient plays a starring role:
- New potatoes – about 500 grams, small and waxy, perfect for boiling and holding their shape.
- Fresh asparagus – a bunch, trimmed and cut into bite-sized pieces.
- Radishes – about 6 to 8, thinly sliced to add that crisp peppery bite.
- Olive oil – the good stuff, rich and fruity, for dressing.
- Lemon juice – fresh, tart, brightening everything up.
- Fresh herbs – usually dill or chives; I love using dill because it adds a lovely aromatic freshness.
- Salt and black pepper. to season perfectly.
- Optional: a little grainy mustard for a subtle tang.
I like to imagine the ingredients as old friends coming together. the potatoes bringing warmth and comfort, the asparagus adding elegance and the radishes bringing a cheeky little kick.
Equipment Needed
You won’t need a lot of fancy gear to pull this off which is part of its charm. Here’s what I found essential:
- A large pot to boil the new potatoes until tender but still firm.
- A steaming basket or a second pot if you want to steam the asparagus separately, to keep it bright green and crisp.
- A large mixing bowl for tossing everything together.
- A sharp knife for slicing radishes and trimming asparagus.
- A whisk or fork to mix the dressing.
- A colander for draining the potatoes.
I usually reach for my trusty wooden spoon and a rustic ceramic bowl to mix this salad – something about that tactile feel makes the process more joyful, like cooking is a hands-on craft rather than a chore.
Instructions To Make Nigella Lawson’s Asparagus Radish And New Potato Salad
- Boil the new potatoes: Place your potatoes in salted water and cook until tender when pierced with a fork, about 15-20 minutes depending on size. Drain and let them cool slightly.
- Prepare the asparagus: While the potatoes cook, trim the asparagus by snapping off the woody ends (they naturally break where the tough part ends). Either steam or blanch the asparagus in boiling water for 2-3 minutes until tender but still crisp. Immediately transfer them to cold water to stop cooking and preserve that vibrant color.
- Slice the radishes: Thin slices are key. I use a mandoline for this but a sharp knife works fine if you’re careful.
- Make the dressing: Whisk together olive oil, fresh lemon juice, a touch of grainy mustard if you’re using it, salt and pepper. Taste and adjust to your liking.
- Combine everything: In your large bowl, gently toss the potatoes (halved or quartered if large), asparagus and radishes. Pour over the dressing and mix just enough to coat.
- Add fresh herbs: Chop your dill or chives and sprinkle on top for that final fragrant flourish.
- Serve: This salad can be served warm, at room temperature or chilled. Personally, I love it just slightly warm. there’s something comforting about that, like the flavors have had time to meld without losing their freshness.
What I Learnt
Making this salad taught me how powerful simplicity in cooking can be. When you let quality ingredients shine without overcomplicating things, the result can be spectacular. The balance of textures. creamy potatoes, crunchy radishes, tender asparagus. and the bright dressing taught me the importance of contrast in flavor and mouthfeel.
I also learned that cooking with the seasons isn’t just about using fresh ingredients but about capturing a moment in time. This salad feels like early spring on a plate: crisp, fresh and hopeful.
Oh and a practical lesson: don’t underestimate the power of chilling your asparagus quickly after blanching! It keeps that bright green snap that makes the salad look as good as it tastes.
FAQs
Can I Make Nigella’s Asparagus, Radish, And New Potato Salad Ahead Of Time?
You totally can! In fact, making it ahead gives the flavors a chance to really meld together. Just keep the dressing separate and toss it in right before serving to keep everything fresh and vibrant.
What If I Can’t Find New Potatoes? Can I Use Regular Ones?
Absolutely! New potatoes are a little waxy, which is why they work so well in this salad. But if you can’t find them, any waxy potato like red-skinned potatoes will do just fine. They’ll still hold their shape and give you that creamy texture.
Can I Switch Out The Radishes For Something Else?
Of course! Radishes give that nice peppery bite, but if you’re not a fan, you can swap them out for thinly sliced cucumbers or even some fresh snap peas for crunch. Just make sure it’s something that adds a bit of freshness!
