Warm Asparagus, Radish, and New Potato Salad with Herb Dressing
Potato salad gets a makeover for the season with the addition of roasted asparagus and radishes. The tangy dressing can be made up to a week in advance and stored in the refrigerator. Roasted vegetables hold up better on a Easter buffet than a bowl of mixed greens—and they’re more interesting too. A tip from the Test Kitchen: If your potatoes are taking longer to roast, keep them going before adding the asparagus. A soft potato is better than a mushy asparagus.