This is a heavenly salad in its simplicity. Roasted new potatoes and a wonderfully fresh basil sauce are accompanied by the first radishes and asparagus of the season. A wonderful spring and summer salad that tastes just as it is. You will have to come back to this asparagus and potato salad again and again year after year. That’s how good it is.

Asparagus and potato salad


  • 500 g new potatoes
  • 2 tbsp olive oil
  • finger salt
  • handful radishes
  • 400 g asparagus
  • n. 1 dl basil
  • 3 tbsp olive oil
  • 2 tbsp lemon juice


  • Preheat the oven to 225 degrees.

  • Wash and dry the potatoes. Place in a baking dish and pour about 2 tablespoons of olive oil over the potatoes. Sprinkle finger salt on top. Roast in the middle of the oven for about 25-30 minutes until the potatoes are soft.

  • If necessary, remove the stems from the asparagus. Rinse them thoroughly. Heat the water in a pot until it boils and cook the asparagus for about 3-4 minutes, depending on their thickness. After this, place the asparagus in cold water to stop the cooking. Chop the asparagus into smaller pieces.

  • Place the basil, olive oil and lemon juice in a bowl and blend finely with an immersion blender.

  • Put the potatoes in a serving bowl and pour the basil sauce on top.

  • Wash the radishes and cut them into four parts. Add to the potatoes. Mix all the ingredients together.


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