Lukewarm Summer Salad with Roasted New Potatoes and Dijon Dressing

This post is sponsored by GastroMax and as always, photos and words by me.

I love the month of May and knowing that we have it all in front of us. The summer, the long days and the lovely fresh produce that we can only get during a short period of time each year. Like new potatoes for example.

How wonderful it is when they make an appearance at markets and in supermarkets!

New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and unlike their fully grown counterparts, they keep their shape once cooked and cut. They are also sweeter because their sugar has not yet converted into starch, and are therefore particularly suited to salads.

Be sure to choose new potatoes that are firm and blemish-free. You can also check that they are fresh by gently trying to peel their skin off with your hands. If it falls off very easily, the potatoes are likely to be very fresh/new.

I recently worked with GastroMax to create this salad recipe with fresh summer produce like new potatoes, asparagus and sugar peas. And I also got to try their gorgeous measuring range, which are all made in Sweden. They’re all safe and tested products and of course BPA-free. The products are very easy to use and also to clean afterward. They are available for sale at ICA Maxi, Citygross, Cervera and Hemköp.

And although this salad is best served lukewarm, it would also work for a summer picnic or a long car drive where a lunch stop is needed. Just bring the vegetables and dressing in separate containers and assemble the salad just before eating. That way you also ensure that picky kids who might not want to eat the entire salad stay happy. My kids, for example, love the potatoes with just some sea salt and olive oil. And they would probably prefer to simply have them with the sugar peas and the sweet peas on the side.

This salad will definitely be on repeat all summer at our house! I hope you like it as much as I do!

…

Lukewarm Summer Salad with Roasted Potatoes and Dijon Dressing

serves 4

500 g small new potatoes, halved
15-20 asparagus stalks, the tops only (save the stalks for a soup or similar)
2/3 cup cooked (whole) green lentils
…
75 g sugar peas, halved lengthwise
100 g scallions, chopped
100 g small sweet peas (”petits pois”)
100 g fresh baby spinach
…
edible flowers (pansies or similar) + pea shoots for topping

Dressing
zest of 1 lemon
2 tbsp lemon juice
2 tsp Dijon mustard
pinch of sea salt
pinch of hand crushed black pepper
2 tbsp olive oil
2 tbsp single cream (or dairy free alternative)

1) Preheat the oven to 225°C (440°F). Rinse the halved potatoes (skin on) in cold water and wipe off any excess water with a clean tea towel. Spread them out evenly on parchment paper on a baking tray, and roast on the middle rack about 25 minutes or until golden.
2) Rinse the asparagus under running water and wipe off excess water. Let them roast with the potatoes the last 5 minutes.
3) Make the dressing by mixing the lemon zest, juice, mustard with a pinch of salt + pepper. Whisk in the oil and cream, then taste and add more salt if desired.
4) Let the potatoes and asparagus cool down a little, then arrange all the ingredients for the salad on a large wooden board or serving plate.
5) Trickle over the dressing and decorate with edible flowers and pea shoots. Serve immediately.

Source: http://www.dagmarskitchen.se/2017/05/lukewarm-summer-salad-with-roasted-new-potatoes-and-dijon-dressing/