To say spring hasn’t made its way in yet would be an understatement. But that doesn’t mean your kitchen can’t be ahead of the game. It’s now Thanksgiving time in the Canadian Living Test Kitchen (there has been quite a lot of turkey, sides and desserts to develop and taste!) so I’ve been that much more eager to cook with fresh sunny products when I get back home.
For me, a vinaigrette-based potato salad loaded with veggies and colour is the best way to lighten up with the season. This one features baby kale leaves. If you haven’t had these, I highly recommend them! These are more tender than adult kale leaves and a nice substitute for regular baby spinach or arugula — they also hold up beautifully to dressing and don’t really wilt or loose their shape which is nice for a make-ahead salad.
The real star of this dish, however, are radishes! When in my Parisian hometown, my mom and I often serve radishes as a simple, crunchy appetizer, enjoyed with a touch of butter and a little fleur de sel. I now love adding sliced radishes to salads – there’s always something so pretty and quaint about a perfectly pink radish isn’t there?
Spring Potato Salad
1/2 lb baby potatoes, boiled in salted water until tender, cooled and halved
12 asparagus spears, boiled for about 5 minutes until tender-crisp and cut in half
10 radishes, sliced
1 handful baby kale leaves
1 tbsp capers, rinsed and drained
3 tbsp olive oil
1 tbsp lemon juice
Salt and freshly ground pepper
2 ounces crumbled blue cheese
In large bowl, combine potatoes, asparagus, radishes, kale leaves, blue cheese and capers. In small bowl, whisk olive oil, lemon juice, salt and pepper. Drizzle dressing over potato salad and top with blue cheese. Enjoy!
Enjoy the read!