Spring Asparagus, Ham Hock & Potato Salad with Mustard Yogurt Dressing
Roasted new potatoes, asparagus, radishes and ham hock are tossed in a tangy mustard yogurt dressing for a healthy spring salad.
- Prep5 min
- Cook25 min
- Total30 min
- DifficultyEasy
- Servings6
This salad is all about contrasting textures and fresh spring flavors. The potatoes are roasted until crisp, then gently squashed to create extra crunchy edges, while the asparagus is both boiled until just tender and shaved into delicate ribbons.
The tangy yogurt dressing ties everything together, and the ham hock adds a savory, meaty note. It's a perfect light meal or side dish for a sunny day.
Ingredients
Servings
For the dressing
Converted amounts are rounded.
Method
- Preheat the oven to 400°F/350°F fan/gas 6. Toss the potatoes with the olive oil in a large roasting tin, season with salt and pepper, and roast for 15 minutes. Remove from the oven, gently squash each potato with a potato masher to roughen the edges, then add the radishes and toss to coat in the oil. Return to the oven for another 10 minutes, until the potatoes are crisp and the radishes are tender. Set aside to cool.
- Bring a pan of lightly salted water to a boil. Add the asparagus and boil for 2–3 minutes, until just al dente (still with a slight bite). Drain and immediately run under cold water to stop the cooking. Set aside.
- Using a Y-shaped peeler, shave the remaining asparagus spears into thin ribbons. Place the ribbons in a bowl of iced water and set aside until ready to serve.
- In a small bowl, whisk together the yogurt, English mustard (start with 1 teaspoon and add more to taste), and lemon juice. Season with salt and pepper to taste.
- In a large bowl, toss the roasted potatoes and radishes with half of the dressing. Transfer to a serving platter. Top with the shredded ham hock, the boiled asparagus spears, the drained asparagus ribbons, and the mint leaves. Drizzle with the remaining dressing and serve.
💡 Tips
- You can make the roasted potatoes and radishes a day ahead and keep them in the fridge; bring to room temperature before assembling.
- If you can't find ham hock, use shredded cooked ham or pancetta instead.
- For a vegetarian version, omit the ham and add some crumbled feta or toasted nuts.
Inspired by a recipe from Delicious Magazine