Recipe for: Salad with green asparagus, young potatoes, and horseradish dressing - photo 1
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Recipe for: Salad with green asparagus, young potatoes, and horseradish dressing

Salads Fusion cuisine 50 min Medium 9 wyświetleń ~16.89 PLN * - (0)
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Description

A light, spring salad combining fresh green asparagus with young potatoes and an aromatic, creamy horseradish dressing. The dish has roots in local seasonal ingredients: asparagus, sorrel, and spring onions add freshness, horseradish gives a spicy character, while yogurt with cream softens the heat. Perfect as a standalone lunch dish, an appetizer for a spring gathering, or a side to roasted meat. The vivid colors (the intense green of the asparagus and sorrel, the creamy dressing) and contrasting textures (soft potato, crunchy nuts optional) make the salad visually appealing and harmoniously flavorful.

Ingredients Used

Ingredients (15)

Servings:
4
  • Green asparagus 400 g
  • Potatoes 4 szt. (~600 g)
  • Horseradish 50 g
  • 18% cream 150 ml
  • Natural yogurt 100 g
  • Lemon 1.3 szt. (~100 g)
  • Mustard 15 g
  • Sorrel 30 g
  • Green onion 1 pęczek (~30 g)
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Honey 10 ml
  • Walnuts 50 g
  • Dill 1.5 pęczki (~30 g)
💰 Szacowany koszt dania: ~16.89 PLN (4.22 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Potatoes

1

Wash the young potatoes with a brush, do not peel. If the tubers are larger, cut them in half or quarters so that the pieces are of uniform size (about 2–3 cm). Place the potatoes in a large pot, cover with cold water so that they are submerged by 1–2 cm. Add 1 g of salt for every 300 g of potatoes (a total of 2 g). Bring to a boil over high heat, reduce the heat and cook for 12–15 minutes until the potatoes are tender: check with a fork — it should easily pierce the potato, and the outer skin should remain intact.

Ingredients: Salt
Use a large pot with a lid. It's best to cook the potatoes with their skins on, as they retain flavor and break apart less. Do not allow a rapid boil to continue the whole time - reduce the heat once boiling is reached.
2

Drain the potatoes in a colander and set aside for 5 minutes to allow excess water to evaporate. Transfer them to a wide bowl and drizzle with a tablespoon of rapeseed oil, gently mixing to avoid mashing the pieces. The potatoes should be hot, slightly glossy from the oil — this is a good base for the salad.

Ingredients: Rapeseed oil
Use a wide, shallow bowl to avoid mashing the potatoes while mixing. If the potatoes are very hot, gently stir with a silicone spatula.

Asparagus

3

Trim the woody ends of the asparagus: take each spear and snap it at the natural breaking point (usually 1–3 cm from the end). If the spears are very thick, cut them in half lengthwise. Prepare a pot of boiling salted water (1 g of salt per 1 liter). Blanch the asparagus for 2–3 minutes (thinner ones for 1–2 minutes) until they are bright green and tender but still crisp. Immediately transfer to a bowl of ice-cold water to stop the cooking process and preserve the color.

Ingredients: green asparagus, Salt
Use a wide pot so the asparagus has space. The blanching time depends on the thickness of the stalks — after cutting one, check the texture: it should be firm but pierce easily with a knife.

Dressing

4

In a high bowl, pour in natural yogurt and 18% cream. Add grated horseradish (if fresh, adjust the amount according to spiciness), the juice of half a lemon (about 50 g of juice), a tablespoon of mustard, and honey (optional), as well as a tablespoon of rapeseed oil. Using a whisk or hand blender, mix vigorously until smooth. Taste and season with salt and freshly ground pepper. The dressing should be creamy, slightly spicy from the horseradish, and balanced with the acidity of the lemon.

Ingredients: Natural yogurt, 18% cream, horseradish, Lemon, Mustard, Honey, Rapeseed oil, Salt, Black pepper
Use a hand blender if you want to achieve an exceptionally smooth emulsion. If the dressing is too thick, add a tablespoon of water or more yogurt. Fresh horseradish is sharper than jarred — add it gradually and taste.

Assembly and serving

5

Slice the spring onion into thin diagonal slices (use both the white and green parts). Cut the blanched asparagus into pieces 3–4 cm long (you can leave the tips whole for decoration). Add the asparagus and chopped spring onion to the bowl with the hot potatoes, add fresh sorrel (tear the leaves by hand to prevent them from darkening), drizzle with 2/3 of the prepared dressing and gently mix to avoid mashing the potatoes. Taste and season with salt or pepper if needed. Transfer to a plate, drizzle with the remaining dressing, and sprinkle with chopped walnuts and fresh dill (if using).

Ingredients: green asparagus, Green onion, sorrel, Dill, Natural yogurt, 18% cream, horseradish
Use a large mixing spoon or a silicone spatula. Gently mix by "folding" the ingredients from the bottom up to maintain the structure of the potatoes. Additionally, you can add walnuts for crunch.

Finishing

6

Serve the salad immediately so that the potatoes are still slightly warm — this way they absorb the dressing better. Garnish with a few whole asparagus tips, sorrel leaves, and freshly ground pepper. If serving as an appetizer, serve smaller portions on cold plates; as a main dish — on large shallow plates.

Ingredients: green asparagus, sorrel, Black pepper
Use flat, white plates to highlight the intense green of the ingredients. Do not prepare the salad too far in advance — sorrel and asparagus lose their crispness.

Fun Fact

💡

Asparagus has been valued since ancient times and traditionally appears on Polish tables in spring; horseradish, on the other hand, is a classic Polish ingredient used for centuries to enhance flavors in dishes.

Best for

lunch wiosenny przyjęcie wielkanocne lekka kolacja

Tips

🍽️ Serving

Serve the salad slightly warm — potatoes combine best with the dressing when they are still warm. Serve with a slice of rustic bread or as a side dish to roasted duck. A glass of dry white wine can be a nice complement.

🥡 Storage

Store the dressing separately in an airtight container in the fridge for up to 3 days. The assembled salad can be stored in the fridge for up to 24 hours, but the asparagus and sorrel will lose their crispness. Gently reheat the potatoes without dressing in a 150°C oven or on a skillet.

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