Amazing potato and asparagus salad with eggs, smoked fish, sauteed radishes, and honey-mustard sauce. It’s light but also very filling. This no-mayo potato salad is a great side dish or you can eat it as a light summer/spring dinner.
Ingredients / ingredient substitutions:
- Potatoes – it’s best to use salad potatoes (waxy variety), which are firm and don’t fall apart after being cooked.
- Smoked fish – I used smoked trout but other smoked white-fleshed fish, like mackerel, can also be used. You can also omit fish completely or sub it for smoked chicken.
- Asparagus – thinner asparagus always tastes better. Out of the asparagus season use green beans.
- Radishes – have you tried sauteed radishes? they’re delicious! tender but still slightly crunchy, have a more mellow, but still peppery flavor. You could also use fresh radishes here, but their consistency would be too firm and the flavor too sharp for this salad, in my opinion.
- Hard-boiled eggs.
- Dill – lots of! You can also use frozen dill if you can’t find fresh.
- Honey-mustard sauce – light (especially in comparison to the mayo-based sauce) but very flavorful.
Step by step instructions:
STEP 1: Prepare all the ingredients: peel and cut the potatoes into bite-sized pieces, cut the radishes into 2-3 parts, finely chop the dill, shred the fish into smaller pieces. Asparagus: cut off the woody ends, then cut the spears into 2-3 parts. If you have very thick asparagus or not very fresh and firm spears peel their bottom 2/3.
How to trim asparagus: It‘s important to mention how to cut off the woody ends of the asparagus. The ‘snap method’ is wasteful, the asparagus can break in each section of their length – try it yourself.
How to trim asparagus properly: cut off the woody ends when the green color starts to fade to white, so sometimes you have to cut off a lot, and sometimes almost nothing. Don’t throw them away though! You can add them to your homemade broth or freeze and use later. Cut off only the really woody ends, that are white / very pale green.
STEP 2: Make the honey-mustard dressing by simply adding all the ingredients into a jar, then shaking with it until combined.
STEP 3: Cook the potatoes, asparagus, and eggs. I’m cooking them all together in one pot to save up on washing dishes! It’s super easy, you just have to watch out how long each ingredient needs to be cooked.
STEP 4: Cook the radishes with butter until tender and browned. While you’re cooking the radishes the butter will turn into browned butter making them ever more yummy.
STEP 5: Assemble: Pour the sauce over all the salad ingredients and stir until combined. The most important tip for this recipe: The potatoes need to be warm! They will soak up the sauce and the salad will be so delicious. Season the salad with salt and pepper.
Enjoy!
Storage:
You can store this salad in the fridge for up to 3 days but it tastes best on the day of making it. I prefer to heat it up slightly but it also tastes very good cold.
Other great side dish recipes you may like:
- We also love this herring salad with potatoes, eggs, and cucumbers in brine.
- Oven-roasted corn on the cob with herb and chili butter.
- Baked ratatouille (baked vegetables with cheese and tomato paprika sauce)
Potato and asparagus salad with eggs and smoked trout
Ingredients
for the salad:
- 3 lbs (1.4 kg) potatoes, waxy variety
- 6 large eggs
- 1 bunch asparagus about 45 very thin spears or 22 medium/thick spears
- 7 oz (200g) smoked trout, or other smoked fish like mackerel
- 1 large bunch dill about 1/2 cup loosely packed chopped dill
- 1 bunch radishes about 16 radishes
- 2 tablespoons butter
for the dressing:
- 6 tablespoons olive oil
- 3 tablespoons Dijon mustard
- 4 tablespoons apple cider vinegar 1/4 cup
- 2 tablespoons lemon juice
- 1 tablespoon honey
- salt and pepper to taste
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Instructions
- Make the honey-mustard dressing: pour all the ingredients into a big jar, close the lid, and shake with the jar intensively until the sauce is smooth.
- Prepare all the ingredients: Peel the potatoes and cut into 1.5-inch (4cm) chunks. Cut both ends of the radishes and cut them into 2 or 3 parts. Shred the fish into small chunks (check if there are no grates!), finely chop the dill. Cut off the woody ends of asparagus (where it changes color from green to white) and cut into 2 or 3 parts.
- Cook the potatoes, asparagus, and eggs: I like to cook these three ingredients together to save up on washing dishes. Potatoes cut into chunks need about 12 minutes cooking time over medium heat, hard-boiled eggs need 8 minutes, asparagus needs 3-8 minutes (thin asparagus like on the photos needs 2-3 minutes, very thick about 8 minutes). How to cook it: add the potatoes into a large pot, season with salt, pour boiling water over. Bring to a boil, cook for 4 minutes, add the eggs, cook for 5 minutes, then add the asparagus and cook for 3 minutes. Drain. Add the eggs into very cold water and the potatoes and asparagus back to the pot. Peel the eggs and cut into quarters, add to the pot.
- Cook the radishes: Heat the butter in a medium pan, add the radishes. Cook for about 5 minutes, stirring from time to time, until soft and lightly browned. Add the radishes to the other ingredients in the pot.
- Assemble: Toss all the ingredients with the dressing and chopped dill until combined. Do this immediately, potatoes need to be hot so that they can soak up the dressing. Season again with salt and pepper.
- Enjoy!
Notes
- Ingredient notes:
- Potatoes – it’s best to use salad potatoes (waxy variety), which are firm and don’t fall apart after being cooked.
- Smoked fish – I used smoked trout but other smoked white-fleshed fish, like mackerel, can also be used. You can also omit fish completely or sub it for smoked chicken.
- Asparagus – thinner asparagus always tastes better. Out of the asparagus season use green beans.
- Sauteed radishes – You could also use fresh radishes here, but their consistency would be too firm and the flavor too sharp for this salad, in my opinion.
- Dill – You can also use frozen dill if you can’t find fresh.
- How to trim asparagus: The ‘snap method’ is wasteful, the asparagus can break in each section of their length – try it yourself. How to trim asparagus properly: cut off the woody ends when the green color starts to fade to white, so sometimes you have to cut off a lot, and sometimes almost nothing. Don’t throw them away though! You can add them to your homemade broth or freeze and use later. Cut off only the really woody ends, that are white / very pale green.
- Storage – you can store this salad in the fridge for up to 3 days but it tastes best on the day of making it. I prefer to heat it up slightly but it also tastes very good cold.
- Calories = 1 serving = 1/6 of the recipe. This is only an estimate!
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
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