favorite Easter recipe

Of all the dishes I made for our Easter brunch, this was just about everybody’s favorite. Well maybe, except for the biscuits, because, come on, they’re biscuits! So that’s a given.

I especially love the herb dressing. I’ll be making it again and again.

I used a mix of colored potatoes from Trader Joe’s but you can just use regular new potatoes. Other than that, I followed this recipe pretty much to a T.  The link to the original recipe from Southern Living is at the bottom of this post.

When you measure the 2 cups of radishes, it doesn’t matter if you measure them before cutting or after, it comes out just about the same either way.

And when asparagus goes out of season, long green beans will be just as pretty and just as tasty.

Warm Asparagus, Potato, and Radish Salad with Herb Dressing

• 2 pounds new potatoes, halved (quartered, if large)
• 2 cups large radishes, halved lengthwise (about 2 bunches)
• 3 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
• Herb Dressing
• 3/4 cup mayonnaise
• 1/4 cup whole buttermilk
• 1 tablespoon apple cider vinegar
• 1 tablespoon minced Italian parsley
• 1 tablespoon chopped fresh chives
• 1 tablespoon minced shallot
• 2 teaspoons chopped fresh tarragon
• 1 teaspoon whole-grain Dijon mustard
• Tarragon sprigs, for garnish

Place a large rimmed baking sheet in the oven. Preheat the oven and baking sheet to 425 degrees.

Place potatoes and radishes in a large bowl. Add 2 tablespoons of the oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper; toss well to coat. Arrange the potato mixture in a single layer on the preheated baking sheet. (Do not clean the bowl.) Roast for 15 minutes, stirring after 8 minutes.

In the same large bowl, toss the asparagus, the remaining 1 tablespoon of oil, and ¼ teaspoon each of the salt and pepper, tossing until well coated.

Remove baking sheet from oven; stir potato mixture again. Add asparagus, spreading in a single layer. Roast until potatoes are tender and asparagus is tender-crisp about 5 minutes.

Meanwhile, make the herb dressing by whisking together the mayonnaise, buttermilk, vinegar, parsley, chives, shallot, tarragon, mustard, and remaining ¼ teaspoon each salt and pepper in a small bowl. Drizzle desired amount of dressing over potato salad. Garnish with tarragon sprigs.

Serve warm or at room temperature. Pass remaining dressing.

Serves 6 to 8

Recipe from Southern Living