Hello sunshine! The last few weeks the Netherlands has been hit with a heat wave. So naturally everybody is complaining about it. If you know Dutch people, you know complaining about things is our second nature. I love the sun, but since I have to complain about something (I am still Dutch), I choose the people who complain about sunny warm weather.
Although I adore the heat and sun, there is always a shift in things I like to eat. From the moment the sun is warm enough I don’t need all that cooked, baked and stewed food anymore! In comes salads. Salads are one of my favourite spring dishes because they don’t need to be boiling hot to be enjoyable. Another plus is that you can make a big batch in advance and eat them during the week. Oh! And did I mention that you can take them with you and have a picnic outside? I mean what’s not to love?
The problem with some salads is that they are not that filling and that is why this potato salad is a new favourite of mine. The potatoes totally change the whole salad from side dish to an actual meal! To keep the baked potatoes healthy we didn’t put any oil on them.
Spring potato salad
or 4 when combined with another meal
500 gram small potatoes
100 gram green asparagus
3 tsp thyme
1 tsp cayenne
1 tsp garlic powder
salt & pepper to taste
50 gram arugula
100 gram romaine lettuce (or any mix of greens you like)
100 gram radish
2 sprigs of spring onion
4 sprigs of dill
3 tsp maple syrup
1 tbsp mustard
juice of ½ lime
Preheat the oven to 190 degrees (370F). Slice the small potatoes in halves and peel the asparagus. Place them on a baking tray and add the spices. Bake in the oven for 35 minutes until soft. Meanwhile slice the romaine, radish and spring onion and mix them together with the arugula and the dill. Make the dressing by mixing maple syrup, mustard and lime.
Take the potatoes and asparagus out of the oven and let cool down or add to the salad immediately and enjoy warm.