Slice potatoes in half (the long way) then place in a pot of salted water. Bring to the boil, then simmer for 6-8 mins, or until potatoes are tender. Reserve ¼ cup of potato water before draining potatoes and setting them aside to cool
Steam your asparagus and slice your radishes. Set aside
To make the dressing, place parsley and dill in a high speed blender with dijon mustard, lemon juice, spring onion, and oilve oil. Blend until all ingredients are combined then stream in reserved potato water and salt and pepper
Pour the desired amount of dressing over the potatoes and stir to coat. Add in the asparagus and radish and garnish with more chopped herbs. Enjoy!
A delicious and super easy vegan potato salad, tossed in a light vinaigrette made with lemon and herbs, and topped off with sliced radish and asparagus.