Boil potatoes: Fill a large pot with cold water, add potatoes and 2 teaspoons salt and set over medium-high heat (starting out in cold water reduces the feathering of the potato skins when cutting). Bring to a boil and let boil until just fork-tender, about 10 minutes of active boiling. You don’t want them to be too soft as they will cook more in the oven. Preheat the oven to 425 degrees F.
Roast potatoes: Once the potatoes are fork-tender, use tongs to remove them from the water (don’t drain the pot) and rinse with cold water until they’re cool enough to handle. Cut potatoes into 1-inch pieces (use tongs to hold them as you cut if they’re still a little warm) and transfer to a lined baking sheet. Toss with 1 tablespoon olive oil, 5 cloves minced garlic and ½ teaspoon salt and pepper. Roast about 30 minutes until the outsides are nice and crispy.
Boil eggs: Using the water you boiled the potatoes in, turn the heat to medium and carefully add the eggs and bring to a boil. Once boiling, turn off the heat, cover and let sit for 10 minutes. Drain and rinse with cold water. Once cool to the touch, peel and slice eggs.
Prepare vegetables: slice radishes and set aside. Break ends off asparagus (about an inch from the woody end) and cut into 1-inch pieces.
Roast asparagus: Toss asparagus with 1 teaspoon olive oil and a pinch of salt and pepper. Arrange in a single layer on a baking sheet (I usually use the same one the potatoes are on) and roast for about 15 minutes or until asparagus is tender and starting to char a bit.
Prepare dressing: Melt butter in the microwave or on the stovetop. In a blender, combine egg yolk, lemon juice, mustard and cayenne, blend until smooth. Then slowly add olive oil and melted butter by slowly pouring oil/butter into the blender as it’s running until sauce is combined. Season with salt, adjust to taste.
To serve: In a large bowl, combine potatoes, peas, asparagus and radishes. fold in hard-boiled eggs and top with dressing. Garnish with fresh herbs like chives, dill and mint. Also feel free to add in radish leaves.
The equipment section above contains affiliate links to products we use and love!FOOD WASTE NOTES: Save the egg white for scrambled eggs or to be used in a baked good. Use the lemon zest for future recipes like our Date Night Pasta or Lemon Dutch Baby Pancake. Toss the asparagus ends in a freezer bag to be used in stock or soup. If your radish greens look good, throw them in this salad! You can also make tea with them or use them as another leafy green in your next salad.PREP AHEAD: Boil the potatoes and eggs in advance to streamline the cooking process. This entire salad can be prepared in advance, but store potatoes, vegetables, eggs and sauce separately. Add the sauce and herbs just before serving. LEFTOVERS/STORAGE: When combined as a salad, the potatoes will lose their crispness over time. If you plan to store leftovers, store the potatoes and dressing separately if possible. The salad will still be tasty, but the potatoes won’t be as crispy if stored dressed. Also, don’t microwave the eggs, especially whole, as they may explode in the microwave. One more note - the hollandaise may harden slightly in the fridge. To make it creamy and fluid again, you can microwave for 15 seconds or leave it at room temperature for a few minutes. NUTRITION NOTES: This spring potato salad is vegetarian and is high in fiber, antioxidants and many vitamins and minerals. TO MAKE VEGAN: use chickpeas instead of the eggs and try our lemon dijon dressing instead of hollandaise. SERVING SUGGESTIONS: This salad makes for a great side dish for a potluck or served with your protein of choice. This spring vegetable potato salad is also great served as a main dish and makes for a balanced meal.