Bring a large pot of salted water to a boil. Once boiling, add the whole fingerling potatoes and reduce heat. Simmer for 20-25 minutes, until fork tender.
Meanwhile, whisk together all ingredients for vinaigrette and set aside.
In a skillet, heat 1 tablespoon of olive oil over medium-low heat. Add shallots and sauté for 3-5 minutes, until softened. Add salt, pepper, asparagus and peas and continue cooking for 5-7 minutes, until asparagus is fork tender. Remove from heat and set aside.
Prep radishes, snap peas and fresh herbs.
Once potatoes are fork tender, drain and rinse under cold water until they’re no longer hot to the touch. Slice the potatoes into 1-inch rounds. Smaller potatoes can be halved, while larger potatoes may need to be quartered.
Add all ingredients to a large mixing bowl and toss well with the vinaigrette. You can either chill for 1 hour before serving or enjoy immediately – it’s great both ways!
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